The Begun Pora!
I have been wanting to share this for so long ... ok, ok ... it was only last week ... but am so completely in love with this dish ... I want everybody to try it at least once.
It is simple, easy to make and this time there was no oil / frying of onion/ tomatoes etc etc .... that is usually used to temper the roasted brinjal .... thus successfully killing all the smoky flavour and its actual taste.
Hubby donned the apron this weekend and came up with this rustic dinner. He also made a slight change like stuffing the brinjal with chopped garlic and then roasted it ... something I have never done.
I roasted some green chillies too .... the flavour was awesome!
Need : Big brinjal, chopped garlic, chopped onion, 1 tbsp mustard oil ( for flavour ... can be skipped too), chopped / crushed/ roasted green chillies, salt to taste.
How to : Make slits in the brinjal on both sides .... they should be more deep than long.
Stuff in the chopped garlic .... like so.
Try to stuff it real deep.
Apply a little oil on the skin of the brinjal and roast it from all sides till well cooked and the skin turns flaky.
Remove , cool and skin it. Check for any unwanted little friends inside.
Add the chopped onions, chillies, salt and mustard oil and mash well.
Done !! :-)
I did not add any coriander leaves as they would have overpowered the smoky flavour.
Serve hot with rotis.
To go with the rustic flavour we decided to make thick rotis on our earthern tawa .... our most precious possession .... that we had picked up from a dhabawala on the highway to Udaipur. On asking how much to pay for this tawa, the simple man had taken a long time and then demanded the princely sum of Rs.5. And no ... am not talking of any ancient time .... just a couple of years back. :-)
A perfectly smoky flavoured and hot dinner for a dark, rainy night.