Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Begun Morichut

Posted by Sudeshna on November 30, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

This is my fiftieth post here on this blog. I thank all my blog visitors for giving me the courage and inspiration to go ahead and write new posts on my blog, and most of all I thank my parents and sister. My mom who taught me to love the art of cooking, and my father though never enters the kitchen always find it tempting to know whats cooking on my blog. My little sister who is always busy taking photographs of every step and every ,eal I cook, when I am at home in Kolkata.

To mark this happy event for me, I have prepared  a typical dish which hails from Chittagong in Bangaladesh‘. Now, this is a bit tricky, why should I be cooking something that sounds and tastes like a typical Bangladeshi dish. The answer is simple, my grandfathers, both from my father’s as well as from my mother’s sides were inhabitants of then unpartitioned Bengal. After the partition in 1947, they came and settled in Kolkata. As everybody say you can take out the Bengali from Bengal, but not the Bengal from the Bengali, so was it. At home our cooking style resembles those of the people of Bangladesh, though I am the third generation who is living in India and never had a luck to see the place where my grandparents were born and lived the best days of their lives.

Morichut is a typical naming for any curry in their native language of Chittagong. I love this one with eggs and aubergines. Morichut also can be made using potatoes. May be I’ll write a post on that sometime later.

Serves 2

Ingredients:

Aubergine (Choto Begun): 200gms

Onion (Peyaj): 1 medium size

Eggs (Dim): 2

Mustard Oil (Sarser Tel): ½ teaspoon

Turmeric Powder (Halud Guro): ½ teaspoon

Green Chili (Kacha Lanka): 1 or 2

Salt to taste

Preparation:

  • Heat oil in a shallow wok
  • Add the onions to sauté as the oil gets heated
  • Toss in the aubergine cut into small square shaped pieces and fry till they are partly cooked
  • Add salt, turmeric and the green chili
  • Keep aside the half cooked egg plants, and heat 1 teaspoon of oil and add the eggs.
  • Scramble the eggs and add it to the half cooked aubergine
  • Cook till the aubergine gets cooked

begun-morichut

It tastes good with roti, paratha or even rice. So cook it and have with anything you like.

Look for more update on this blog, till then Happy Cooking and Happy Eating .

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8 Responses to “Begun Morichut”

  1. CONGRATULATIONS SUDESHNA!!! I am sooooooooo happy for u. Btw lovely Morichut…will try that…how does it taste.. with paratha….??

  2. Hi NAvita,
    It tastes good with anything you want to try. Just cook and see it for yourself.

  3. srilekha said

    looking so good and delicious!

  4. Arundhuti said

    bangal ranna! love it….

  5. yasmeen said

    congrats on your milestone 50 posts! Tasty baigan curry:)

  6. Kalyan said

    Double Congrats – on your 50th post and 15000+ hits. Way to go lady. Cheers!

  7. Purva said

    Congrats for the 50th post, this is a new dish for me will try this dish soon and let u know, have bookmarked it 🙂

    Enjoy the festivities by participating in Christmas Feast Event
    http://purvasdaawat.blogspot.com/2008/12/christmas-feast.html

  8. I just tagged you for the Breadline Africa bakeoff at my blog.
    Hope it is okay with you ,if it is too much trouble feel free to skip this 🙂

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