Kumro Beguni Bhorta is a traditional Bangladeshi dish that combines the earthy flavors of pumpkin and eggplant. This mash is a staple in many households, cherished for its simplicity and rich taste. The dish is a wonderful blend of sweet and savory, with the pumpkin adding a natural sweetness that is complemented by the smoky, slightly bitter notes of the eggplant. The addition of mustard oil and green chilies gives it a distinctive, robust flavor that is beloved by many. Often enjoyed with plain rice or flatbread, Kumro Beguni Bhorta is celebrated for its comforting nature and nutritional value, making it a popular choice for both everyday meals and special occasions.
Kumro Beguni Bhorta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pumpkin – 500 Grams
- Eggplant – 2 Piece
- Onion – 1 Cups
- Garlic – 2 Tbsp
- Green Chili – 3 Piece
- Mustard Oil – 2 Tbsp
- Salt – 1 Tsp
- Turmeric Powder – 0.5 Tsp
- coriander leaves – 0.5 Cups
- lemon juice – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
8 Grams
Total Fat
1 Grams
Saturated Fat
600 Mg
Sodium
60 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
10 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Peel the pumpkin, remove seeds, and cut into small cubes. Slice the eggplants in half and score the flesh.
Step 2
Boil the pumpkin cubes in a pot with water until soft.
Step 3
Drain and set aside.
Step 4
Roast the eggplants over an open flame until the skin is charred and the flesh is soft.
Step 5
Once cooled, peel the eggplants and mash the flesh with a fork.
Step 6
In a pan, heat mustard oil and sauté onions until golden brown.
Step 7
Add garlic, green chili, and turmeric powder. Stir for 2 minutes.
Step 8
Mix in the pumpkin and eggplant mash. Add salt and cook for 5 more minutes.
Step 9
Garnish with coriander leaves and lemon juice before serving.
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