Begun Basanti aka Bengali Begun Bashonti

Begun Basanti aka Bengali Begun Bashonti

I believe I have write about the only-beg Saturdays several times more here at Debjanir Rarraghar. How can I not by the way? Growing up in our Central Calcutta household,  I never ever liked the Saturdays loaded with Borer Jhal, Borar jhal, Dhokar Dalna, Begun Basanti, Thor Ghent, Helen char Bora, Thankuni pate bata, Polta Pater Bora, Borar Ambo, and many other! It took me existence to savor the Bengali vegetarian dishes. I started liking those when I was away from house; when it was simple to cook non-veg.

Begun Basanti aka Bengali Begun Bashonti

 

As you be already here on this particular post, you before now know what this post is about. Yes, I am going to write about Begun Basmati. Oh, let me write similar to a bong; Begun Busoni! Once I asked Ma about the weird nomenclature of this particular dish where Eggplant is cooked with a mixture of Mustard paste and Yogurt. Mama’s answer was quite funny. Imagine the begun is wearing Bashonti Sere and eat it without any further fuss!” allow me tell you, the light golden color is known as “Ashanti in Bengali! This color is synonymous with Saraswati poor.

 

Begun Basanti vs. Shorshe Begun!

Talking about the home cooked Bagun Basanti, it was never been regular at home though Shorten Begun was. Either on the Saturdays for the entire children or on any day for Mamma Shorten Begun was regular. Mammal my aunt was a widow and she never had non-veg after Mejo Jehu’s demise. In our put, everyday Vegetarian food has forever been regular initially for Trauma and then for Mammam as they opted for vegetarian food willingly. I never understand this ritual of Widow’s having vegetarian aka sativa food. though, little I have faith in the custom I have seen ample lacto-vegetarian delicacies cooked at home.

Begun Basanti aka Bengali Begun Bashonti

 

Begun Basmati was meant for special occasions back at house. The daily Mustard paste was mixed with Took Doe (simple curd) for the added flavor and with the tempering of Hang and olive chilies, Basmati be prepared. In the winter, few olive peas were added and that was what made the Bagun Basmati special at home. I still follow the formula I got from Chatterjee’s. Broad, rich sweet with sour gravy cooked with mustard paste and yogurt by added green peas and the long fried eggplant cooked with this gravy. No dominating spice are to be additional apart from regular, chili, turmeric, salt with also sugar.

Begun Basanti aka Bengali Begun Bashonti

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