Burmese Bagoon Pora

(2 votes)

1 large eggplant
7 small japanese eggplants
1 medium onion, sliced
1/2 teaspoon turmeric
3 thai chiles, optional
1 medium tomato, cubed
1 bunch cilantro, chopped
1/2 cup mustard oil

1. If you use a large eggplant, slice into four quarters along the long axis, but keeping the head (where the green stem is) intact.

2. Turn gas burner to high and put slit eggplant or Japanese eggplant on the burner. The heat will first soften the skin and then start charring. The eggplant should be turned every so often to ensure all sides get equal heat. The time to take it off is when skin looks charred but the insides (if the large variety) is not charred black yet.

3. Peel of the charred skin and cut of the head. The eggplant should be quite pulpy at this stage and it will have a very smoky favor.

4. Heat 1/3 of mustard oil in wok to high heat and then add onions and turmeric and fry till slightly brown ~5 minutes

5. Add cubed tomatoes and fry till tomatoes get mushy ~5 minutes

6. Add eggplant and mash them in wok and continue frying for another 5 minutes after adding salt to taste.

7. Remove and add cilantro and remaining  mustard oil and mix well.


hi thnx for the recipe i am studying about Burmese so we have to get a Burmese recipe that uses eggplants thank you once again.
lovergirl, Auckland-NZ

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