This is a very simple recipe of mashed brinjal (bengan) without the use of much spices, mostly liked by ladies. Originally it is made of roasted bengans in tandoor, but now a days it is not possible. For traditional flavor, you can burn eggplant on a very low flame stove till scald and smoky but a more easy way is to boil bengan and then mash them. I also prefer this boiling method especially for the beginners.
- 1 kg Bengan (eggplant)
- 3 - 4 big Onion cut
- 3 - 4 big Tomatoes cut
- 3 - 4 Green chilies cut
- 1 TBS or add to taste Salt
- 1 TBS or add to taste Red peppers
- 1/4 tsp Turmeric powder
- Fresh parsley as required
- Oil as required
- Boil bengan in plenty of water till they are tender. In pressure cooker this will take 5 to 6 minutes.
- Take them out, let them cool bit, peel them, cut them and remove any spoiled part if any, mash them well and keep them aside.
- Now heat oil in a pan and fry onion in it.
- When onion get bit tender and pink in color, add salt, red peppers, turmeric powder and sautay for 2 minutes.
- Then add tomatoes and green chilies and cook for 5 minutes over medium heat.
- Lower the heat and add mashed bengan to the pan, cooking over low heat till all cooked, tender and mixed and oil is clearly visible in curry.
Pour in a serving bowl add fresh parsley and serve hot.
It is to be eaten n liked both with rice and chapattis but with paratha it makes a delicious breakfast. Do try this very easy and delicious recipe.