| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 6g | 1g | 31g |
| sugars | fibre | protein | salt |
| 5g | 7g | 5g | 0.2g |
Why I Love Bangladeshi Vegan Alu Begun Bhorta
I’ve always been a lover of recipes that tell a story and carry with them a sense of tradition and cultural richness. That’s why I’m particularly fond of this Bangladeshi recipe, Vegan Alu Begun Bhorta. This recipe is really a world in your taste buds with its starchy potatoes, soft eggplant, and fiery chili creating a combination of textures and flavors that’s truly unbeatable.
Understanding the Charm of Bangladeshi Cuisine
While I’m deeply rooted in the seafood specialties of my New England home and can cook up an Irish stew that would make my grandparents proud, I also enjoy stepping out of my comfort zone and exploring different world cuisines. In the case of this Bangladeshi dish, it offers an exciting departure from my usual repertoire. Each ingredient in the Vegan Alu Begun Bhorta not only contributes to the final taste but also tells a tale about its origin, the land it came from, and the people who first prepared it.
In my search for exciting recipes to try, I once came across Chef Mahbubur Rahman, a Bangladeshi chef renowned for his authentic and innovative dishes. Rahman’s passion for his country’s cuisine showcased the rich flavors characteristic of Bangladeshi food, which influenced me to try cooking this extraordinary dish.
Taste the World in One Bite
One taste of the Vegan Alu Begun Bhorta transports me to Bangladesh’s vibrant streets and buzzing food markets. It reminds me, in a way, of a hearty, Irish colcannon – but with a bold, fiery twist. The versatile nature of this bhorta makes it a perfect companion to Bangladesh’s famous Daal Bhat, or even a refreshing cucumber salad for a lighter meal option.
This Bangladeshi vegan delight reflects my love for daring culinary exploration, and it’s a joy to share that passion with others. Whether you’re an experienced epicure or just a curious home cook, I assure you that the Vegan Alu Begun Bhorta is a tantalizing dish worth trying.
What You’ll Need
Method
Step One
Begin by washing the potatoes and eggplant thoroughly. Pierce the eggplant with a fork multiple times and place both the potatoes and eggplant in a pot of boiling water. Cook until they become soft and easily pierced with a fork.
Step Two
While the vegetables are boiling, mince the garlic and green chili peppers. Be careful not to touch your eyes or face while handling the peppers as they can cause irritation. Set aside for later.
Step Three
Once the potatoes and eggplant are cooked, drain the water and leave them to cool. When they’re cool enough to handle, peel off the skin. Mash the potatoes and eggplant together in a large bowl until no large chunks remain.
Step Four
In a large frying pan, heat the vegetable oil over a medium flame. Add the minced garlic and chili peppers, and sauté until the garlic becomes fragrant and light brown. Then add the turmeric powder, cumin powder, and coriander powder to the pan, and stir well to combine with the oil and aromatics.
Step Five
Add the mashed potato and eggplant mixture to the frying pan. Mix well with the spices, and cook for about 10 minutes, stirring regularly to ensure even cooking. Add salt to taste.
Step Six
Transfer the Vegan Alu Begun Bhorta to a serving dish and garnish with chopped cilantro. Serve hot with a side of rice or bread, and enjoy.
