Mashed Egg Plant Or Brinjal |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is something i can have forever.. and no complaints.. I dont think any one can make wrng of this dish.. absolutely easy// I love it with rotis and steamed rice.. Ingredients:
1 big round brinjal or 4 aubergines or 4 egg plants. |
1 cup onion chopped |
8 cloves of garlic |
big bits of ginger |
4 chillies finely chopped |
2 tsp mustard oil |
salt to taste |
1 tsp choped coriander |
1/2 tsp lemon juice |
sugar 10 granules |
Directions:
1. Take a the brinjal and just poke inside the whole garlic cloves, and bits of ginger
2. When the the brinjal is evenly roasted from all sides
3. Let it cool for some time and now with damn cloth remove the burnt skin.
4. I like to keep the stem with bit of flesh while I am roasting for easy handling.
5. In case of egg plants or aubergine one can do the same. The key is roasting it whole with the flavour of ginger and garlic inside the roast.
6. Now in a pan put the flesh of the brinjal and mash it with a spoon..(I use my hand thats traditional way.. one has to be careful and wise)
7. Add the mustard oil, the chopped chillies, onions, lemon juice, salt and sugar mix it all together
8. Add the chopped coriander light;y mix it .
9. Serve it warm with rotis..
10. Just to add the adventure try it on with crispy Bacon as dip.
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