Why is it always very intriguing to plan a meal? I normally try to rummage the kitchen to see what’s there to cook and the results are not bad 🙂 Last evening I had a few pieces of rohu fish in the freezer, a few leaves of spinach and a brinjal. I wanted to have a good hearty meal,
So went ahead and roasted the brinjal for a bengali style begun pora, and masoor dal with spinach. Made Rui Macher Do Pyaza with a slight variation to go with steamed rice. Thanks to Spice & Curry for her post. It turned out to be yummm 🙂
How I made the Begun Pora / Roasted and mashed brinjal?
- Roasted one medium sized brinjal and mashed them. (Tip: Slit the brinjal and insert 1-2 garlic pods for an amazing flavour)
- Chopped some onions, green chillies, 1-2 garlic pod, green cilantro, and mashed a hard boiled egg
- I mixed the chopped ingredients with salt and a hint of raw mustard oil. And, then added the mashed brinjal
- Pressure cooked masoor dal with washed and finely chopped spinach leaves, turmeric and salt
- For the tempering, I heated mustard oil and added cumin seeds, a couple of dry chillies and a few crushed pods of garlic. (Combination of spinach and garlic goes well)
- After tempering I normally close the lid of pressure cooker and bring it to another whistle for a beautiful fragrance and taste
- I made it almost the similar way as mentioned in the post, but did not add the meat masala and cream (actually had none of that at home :p). Instead, added some finely chopped tomatoes. Also, I did not use chopped ginger and garlic, I added some freshly made ginger paste to the fried onions.