Begun Bhorta (Smoky Mashed Eggplant with Mustard Oil)

Method

1. 1

   Char the whole eggplant directly over a gas flame or under a hot broiler, turning often, until the skin blisters black all over and the flesh collapses soft, about 15 minutes.

2. 2

   Cover for 5 minutes to loosen the skin, then peel it away and discard the stem.

3. 3

   Mash the smoky flesh roughly with a fork, leaving some texture rather than a smooth purée.

4. 4

   Fold in the raw mustard oil, onion, garlic, green chili, cilantro and salt while the eggplant is still warm.

   💡 Mixing it in warm lets the raw mustard oil bloom into the flesh — cold eggplant just sits under it.

5. 5

   Taste and adjust chili and salt, then rest 5 minutes and serve with hot rice and dal.