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Try this begun-puri as suggested by Leela Majumdar

4 April, 2020 06:12:14
Try this begun-puri as suggested by Leela Majumdar

Have you heard of a strangely named dish called begun-puri? You must have heard of begun pora, that many Bengali households cook as an alternate to the North Indian begun bharta. Well, this is not just a strange dish as suggested by renowned author and an equally expert cook Leela Majumdar, but also tastes heavenly and a must for all meat lovers.
Begun puri (aubergines with mutton keema)

3 medium-sized aubergines
250 gm keema. 
2 onions, 1 teaspoon of ginger.
2 ripe tomatoes, parsley.
Breadcrumbs, salt to taste and 3 tablespoons groundnut oil.

  Cut the aubergines lengthwise and scoop out the flesh in the middle, keeping a ½ inch radius. Keep it immersed in water, skin up to avoid discolouration. 
In a pan, heat a tablespoon of oil, saute the diced onion, ginger paste, tomatoes. 
Add the keema. Mix the scooped-out flesh of the aubergines. 
  Cook till the oil separates, but don’t make it too dry. You can add raisins and peas if you want. 
  Now, remove the aubergines from water and pat them dry. 
Grease a flat tray and lay the aubergines on them, add the stuffing and then sprinkle breadcrumbs on top. Bake it for 20 minutes. 
You can also fry the stuffed aubergines in an egg-and-flour batter.

Story Tag:
  • Recipes, Leela Majumdar

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