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Begun Pora Kofta Curry | Roasted eggplant Kofta Curry

Prep Time30 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: Bengali, Indian
Keyword: begun pora, begun pora kofta curry, roasted brinjal kofta recipe, roasted eggplant kofta curry


  • large thick bottomed pan/ large Kadhai
  • deep frying pan


  • 2 medium Eggplant 
  • clove garlic
  • 3/4 cup 3/4 cup Gram flour/Chickpea flour
  • 2 tbsp rice flour
  • 1 small onion chopped
  • 2 Green Chillies chopped
  • 1/4 cup Coriander leaves chopped
  • Salt as per taste
  • Oil for deep frying

For the kofta curry:

  • 2 Bay leaves
  • 1-2 Dried red chilli
  • 1 tsp Cumin seeds
  • 1 inch Cinnamon/cassia
  • 2 Green Cardamoms
  • 2-3 Cloves
  • 1 large Onion, chopped
  • 2 tsp Ginger-Garlic paste
  • 1 large Tomato, chopped
  • 12-15 Cashew nuts (soaked in water for 10 minutes and then made into a smooth paste)
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala powder
  • Salt as per taste
  • 2 tbsp Veg/Sunflower Oil
  • Handful Coriander leaves chopped 


To make then koftas: 

  • Firstly score the eggplants with a knife and rub it with some oil and salt. Now put it in medium-low open flame on a gas burner. I covered the stove base with some aluminium foil to catch the drippings from the eggplant.
    Roasting Eggplant/Begun in oven Wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. I roasted the eggplant in my oven. Grill the eggplant turning every 5 mins. Grill until its is soft and tender.)
  • Roast the eggplants for 20 to 25 minutes or until cooked through and soft. Prick it with a knife to check the doneness. The skin will be completely charred but it add a lovely smoky flavour to the dish. Take it off the heat and let it cool slightly.
  • Remove the charred skin off the eggplants and scoop out the velvety flesh of the eggplant and mash it lightly with a fork. To that add the roasted eggplant add onion, green chiles, coriander leaves, salt, gram flour/chickpea flour and rice flour. Mix everything very well with your fingers. It will be a thick batter.
  • Heat enough oil on medium heat to deep fry the koftas. When hot drop a small ball of batter in the oil. Fry few at a time do not over crowd.
  • Fry till they turn golden brown on all sides. Remove with a slotted spoon and keep it on a kitchen towel.

To make the Kofta Curry:

  • Heat oil in a large pan. when hot temper it with bay leaves, cumin seeds, cardamoms, cinnamon and cloves and saute.
  • When the seeds crackle add the chopped onion and saute for 4-5 minutes until soft and translucent.
  • Then add the ginger garlic paste and saute until the raw smell disappears.
  • Next stir in the chopped tomato and saute on medium heat until soft and mushy.
  • Add the turmeric, chilli, cumin, coriander powders along with salt and  2 tbsp water and saute for 1-2 minutes.
  • Now add the cashew nut paste and mic it well with the masala.
  • Add 1 1/2 cup of water and bring it to a boil. Lower the heat and cover and cook for 4-5 minutes.
  • Finally drop in the roasted eggplant koftas in the gravy along with 1/2 tsp garam masala and mix. cook for 2-3 minutes.
  • Sprinkle with some coriander leaves and take it off the heat. Serve it hot with roti or rice.