Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.
So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.
Brinjal – 2 big
Onion – 1 big
Tomato – 2 big
Chilly Powder – 2 tsp
Roasted cumin powder – 1 tsp
Coriander Powder – 2 tsp
Garam Masala – 1/2 tsp
Ginger – Garlic Paste – 1 tsp
Coriander Leaves – 2 tblspn chopped
Lemon Juice – 1 tsp (optional)
Oil – 2 tbslpn
Salt to taste
- Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
- Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
- When the brinjals are hot enough to handle with hands start peeling the charred skin.
- The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
- Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
- If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
- Now you got the tender roasted flesh of the brinjals.
- Heat a pan with oil.
- Add chopped onions and saute till translucent.
- Add ginger-garlic paste and saute till the raw smell leaves.
- Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
- Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
- Add the roasted brinjal flesh and mix well to make a smooth paste.
- Saute for 2 -4 minutes and then switch off the flame.
- Optionally add lemon juice and mix well.
- Garnish with chopped coriander leaves. (Highly suggested)
Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………
Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:
- You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
- You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
- You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.
Go ahead. Let me know if you enjoyed this post. Till next time see ya…