Kamranga Begun Bahar

Delicious side dish prepared with farm fresh eggplants


  • Kamranga Begun / Eggplant, slit halfway through
  • Coconut
  • Coconut water
  • Ginger - garlic paste
  • Cumin
  • Onion, sliced
  • Green Chilli, slit
  • Turmeric Powder
  • Chilli Powder
  • Salt to taste
  • Cooking Oil
  • Tomato, chopped
  • Tamarind


  1. Grind coconut to a fine paste. Keep aside.
  2. Make a runny paste of turmeric powder, chilli powder and salt with coconut water.
  3. Dip the eggplants in this paste and keep aside.
  4. Heat oil and shallow fry the eggplants until soft and light brown.
  5. Heat oil in another pan and saute onion.
  6. Add cumin seeds, green chili, ginger-garlic paste, turmeric powder, chili powder and salt. Saute for few seconds.
  7. Add coconut paste, tomato and mix well.
  8. Add coconut water and bring to a boil.
  9. Add fried eggpalnts and cook covered for few minutes.
  10. Prepare tamarind paste with coconut water and pour it into the curry. Mix well.
  11. Cook covered for few more minutes and add cumin powder.
  12. Serve Kamranga begun bahar with rice.

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