4.3/5 rating (23 votes)

Smoked Bangun Partha

Aubergine Pate

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 35 mins
Smoked Bangun Partha

A smokey spicy aubergine pate.

Hari says

This is a traditional dish, so much so it makes me feel very nostalgic. When my mum was growing up in India they would cook outdoors on an open fire. After the meal, and as the fire was burning out, the poor unloved aubergine would be buried into the cooling embers, and then left overnight. This 'earth mother' cooking style allowed the aubergines to soften and take on an amazing smokiness. My mother used a number of methods (not all of which would have been passed by health and safety) to replicate this flavour. This one here is probably the simplest, but you can try them on your barbecue as well.

  • Ingredients
  • Method
  • 2 aubergines
  • 2 tbsp of mustard oil
  • 2 onions, sliced
  • 1 heaped tsp cumin seeds
  • 4cm stick of cassia bark
  • 1 tsp of salt
  • 1 tsp of cinnamon powder
  • 2 green chillies, finely chopped
  • ½ tsp turmeric
  • 3 fresh tomatoes, cut into wedges
  • Handful of fresh coriander, chopped


  1. Place one aubergine at a time directly onto the flame of your hob turning them with tongs to blacken and blister the outside. Alternatively, cook in a wood burning stove or barbecue to get a wonderful smoky flavour.
  2. Once blackened place on a tray and roast in a pre-heated oven at 180oC) for about 10 minutes. Turn and then leave for a further 10 minutes. They should be soft and cooked through.
  3. Leave to cool then either peel the skin away or slice in half and scoop out the flesh discarding the skin. Mash the flesh to a pulp and set to one side.
  4. Heat the oil in a pan and add the cumin seed and cassia bark.
  5. Once sizzling add the sliced onion and cook until golden brown.
  6. Add the chillies, turmeric, salt, cinnamon powder and stir in the aubergine flesh. Leave to cook for 20 minutes until you have a thick spicy masala pate.
  7. Add the tomatoes and cook for another few minutes then remove from the heat.
  8. Add a handful of fresh coriander before serving. I sometimes also like to add a splash of coconut milk to make it nice and creamy.

Served with

I like this as a side dish with roti or dosa, but I have also been known to serve it as a pate for the odd posh dinner party as well. Add a splash of coconut milk to completely change the balance of this dish giving a slight sweetness and creamy consistency - I'm getting hungry!

Nutritional information

Typical values* per Serving
Fat (g)8
of which saturates (g)1
Carbohydrates (g)16
of which sugars (g)6
Fibre (g)8
Protein (g)2
Salt (mg)662
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (3)

  • Elaine Brook

    Elaine Brook

    05 November 2019 at 12:54 |
    Hi Hari
    Thanks for the tip. Will let you know how I get on: It is one of my alltime favourite recipes!


  • Elaine Brook

    Elaine Brook

    20 October 2019 at 12:00 |
    Hi Hari
    I made this in the summer on many occasions when the bbq was alight. It is amazing! Any tips for creating a smoky flavour in the winter when the bbq is not on option?


    • Hari Ghotra

      Hari Ghotra

      20 October 2019 at 16:04 |
      Hi Elaine
      Lovely to hear from you. This is what my mum used to do with aubergines on the stove in the winter and if you get the skin nice and burnt then put them in the oven until they cook through you can get that lovely smoky flavour too. Rubbing them with mustard oil first helps too. https://youtu.be/Dg4yIu0HBb8
      Let me know how you get on. Thanks Hari


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