Name: Bhorta Platter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bangladesh
Ingredients: 4 medium potatoes, boiled; 1 large aubergine (eggplant), roasted; 150 g red lentils (masoor dal), boiled soft; 6 tbsp mustard oil, divided; 2 onion, finely chopped, divided; 4 green chiles, finely chopped, divided; 4 cloves garlic, roasted and mashed; coriander leaves, chopped, divided; salt, to taste

A bhorta platter is less a single dish than a format: simple boiled or roasted vegetables, mashed by hand and seasoned hard with raw mustard oil, chile and onion.

It's humble, everyday food across Bangladesh, built to turn plain rice into a full, satisfying meal with almost nothing more than a mash and a sharp seasoning.

Part of our 20 best Bangladeshi recipes list.

method

For the potato bhorta: mash the boiled potatoes well, then mix in a tablespoon of mustard oil, a third of the chopped onion and chile, and salt, until smooth and well combined.

For the begun (aubergine) bhorta: roast the whole aubergine directly over a flame or under a hot grill, turning occasionally, until the skin blackens and the flesh is completely soft, about 15 minutes. Peel off the skin, mash the flesh, and mix with mustard oil, roasted mashed garlic, onion, chile and salt.

For the dal bhorta: mash the soft-boiled lentils, then stir in mustard oil, the remaining onion, chile and coriander, and season with salt.

Taste each mash separately and adjust salt and chile to taste; they are meant to be sharp and pungent rather than mild.

Arrange all three bhortas on one platter with coriander scattered over the top, and serve with hot steamed rice.

chef's tips

Roasting the aubergine directly over an open flame, rather than boiling it, is what gives begun bhorta its distinct smoky depth.
Raw mustard oil stirred in right before serving, rather than cooked, is what gives bhorta its characteristic sharp, pungent edge.