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Recipe: Kasundi Begun Pora or Bharta

Last updated on: August 07, 2022 14:44 IST

Began Pora is quite similar to north Indian bharta or roasted began/eggplant, but the addition of mustard oil makes it a typical delicacy of Bengal, Bihar, Jharkhand and Odisha.

In her Kasundi Began Pora, Bethica Das takes the mustard a level higher and also adds kasundi or Bengali mustard sauce.

Das, a banker for many long years, is now onto her second career -- food blogging. Her speciality is creating a new recipe out of a time-tested traditional dish with the addition of a different ingredient or technique of preparation.

Presentation is rather key according to her: 'I believe in the phrase that you eat with your eyes first'. 

Photograph: Kind courtesy Bethica Das

Kasundi Begun Pora

Serves: 2-3


Editor's Note: You might considered adding 1 pod crushed garlic or 1 small potato, roasted and mashed.

Bethica Das is a Sharjah-based food blogger.