This is Kuccha baingan ka bartha. Kuccha means raw but in this recipe, the main ingredient which is eggplant/brinjal is roasted and then mixed with raw ingredients. The mustardy twist was a last minute idea for this recipe to taste our kind of recipes....because too much of experimentation is a big no here.
The idea for this recipe is from Nisha's Kitchen and the recipe is for this month's blog hop.
4 plump eggplants - around 400 gms
ingredients for the seasons
1 tomato, chopped
1 sprig coriander leaf, chopped
1 tsp store bought mustard
salt too taste - add salt only after adding mustard and tasting it. salt is not required if the mustard is on the salty side.
I have not added any kind of chilly or pepper. The original recipe has 1 finely chopped green chilly, onion and lemon juice. Since the mustard has some kind of wine or vinegar in it, i did not add lime juice. The onions, i just skipped it.
Poke a skewer into the brinjal and roast it over direct heat from your stove by holding the skewer above the flames. I did this for about 5 minutes and felt this would take time. So i took the eggplants off the skewer and placed in the oven for 10 minutes in the Grill + Microwave option. The eggplant came very well cooked and it was easy to peel. So the next step obviously is, take the eggplant out of the oven and let it cool. Peel the eggplant.
Cut the eggplant and remove the hard part from the stem. Take out the pulp, chop it or mash it and place it in a bowl. If there is too much seeds, discard some of them. Add the chopped tomato, coriander leaves and mustard and give a quick mix. Check salt.
The interesting part of this recipe is its applicability. You can have it with chappati / roti or serve it chilled with some tacos or use as a topping for a bruschetta or just hid it in a salad. It is really tasty.
The goes to Blog Hop hosted by Radhika