Begun Ghonto Recipe

This recipe was sent to me directly by a friend from India. It is a traditional dish that was handed down to her by her great-grandmother.


Apparently, this is a very old recipe from Bangladesh and was created to be a fully fledged vegetarian dish that is quick and easy to prepare.


  • Large, round aubergine – 500 gms;
  • Fenugreek seeds – 1 tsp;
  • Bay leaves – 2;
  • Peanuts (peanuts) – 1/2 cup;
  • Cumin powder – 2 tsp;
  • Shredded coconut – 1/2 cup;
  • Shredded ginger – 2 tbsp;
  • Green chillies (whole) – 3-4;
  • Oil – 2 tbsp;
  • Salt and turmeric powder – to taste;


  1. Pressure cook the aubergines for 15 minutes.
  2. Drain the aubergines and remove the seeds, then mash them with a strainer.
  3. Heat the oil in a heavy-bottomed pan.
  4. Add the fenugreek seeds and bay leaves until the seeds crackle.
  5. Saute the peanuts for 2-3 minutes. Add the crushed aubergines and mix well. Add the salt and turmeric and mix well.
  6. Cook over a medium heat for 10 minutes, stirring occasionally.
  7. Add the cumin powder and ground coconut and mix well. Let it cook for another 10 minutes, stirring occasionally, so that it does not stick to the bottom.
  8. Add the green chillies, chopped ginger and stir for a further 2 minutes.
  9. Serve with hot steamed rice!


A big thank you from our whole community to my friend in Mumbai.

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