Begena (বেগেনা), in Assamese, refers to brinjal or eggplant, particularly the mini or small round variety that is highly popular in traditional Assamese cooking. These small eggplants are prized for their soft texture, quick cooking time, and ability to absorb spices and flavors beautifully.
In Assam, Begena is often used in multiple forms:
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Lightly fried with mustard oil and turmeric
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Cooked in sour curries like Tenga with tomato or elephant apple
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Roasted and mashed (Begena Pitika) with mustard oil, green chili, and salt
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Used in mixed vegetable dishes or with fish
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