Begun, Mula o Aloor Ghonto (Eggplant, Radish and Potato Ghonto)

    A ghonto is a dish made of different complementary vegetables (e.g., cabbage, green peas, potatoes or banana blossom, coconut, chickpeas) which are chopped or finely grated and cooked with ground spices. This is a really healthy vegetarian dish and is served with plain rice or parathas.


    Dhaka, Bangladesh
    4 people made this


    • 1 big eggplant
    • 1 big radish
    • 3-4 big potatoes
    • 1 tablespoon of vegetable oil
    • 1 tablespoon of vegetable oil
    • 4-5 green chilies, sliced in half along the length
    • Just a pinch of pach foron (Five seasoning spices: Aniseed, Fenugreek, Celery, Bishop's Weed, Fennel)
    • Salt as needed
    • 1/2 teaspoon of turmeric powder
    • Water as needed
    • 1 tablespoon of chopped coriander leaves
    • Just a pinch of garam masala powder


    1. Wash the eggplants, radish and potatoes. Peel the skin and cut these vegetables in medium sized slices.
    2. Heat a pan with oil and fry the onion and green chili slices.
    3. Sprinkle the pach foron and stir.
    4. Add the sliced vegetables.
    5. Stir and sprinkle the salt and turmeric powder.
    6. Put the lid on and cook for a bit. Remove the lid and cook until the water from the vegetables dries up and the oil starts to float on top.
    7. Add 1/2 cup of water (or more, depending on preferred thickness of gravy) and sprinkle the chopped coriander leaves.
    8. Stir slowly. Sprinkle the garam masala powder and stir right before the dish is served.
    9. Serve with plain white rice or paratha.

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