As I said in my earlier post that I was in a hurry after returning from vacation to prepare something. Along with the Masoor Dal seddho I prepared this dish which is also a traditional Bengali preparation and can be made very quickly.
Preparation Time: - 5~7 min
Cooking Time: - 30 min
Servings: - 2 persons
Ingredients:
- Eggplant/Begun - 1 big
- 1 medium sized chopped onion
- Green Chillies - 3-4, chopped
- Mustard oil - 2~3 tsp
- Salt to taste
- Chopped coriander leaves – ¼ cup
- Chopped ginger - 1 tsp
Preparation:-
- Wash the eggplant and tomato and pat dry completely.
- Take the eggplant and cut into two parts. Rub
some oil (1 teaspoon) into it and put it on a chapatti roasting net on the gas flame.
- Rotate the eggplant
after every couple of minutes. The skin will gradually become charred and a nice
smokey aroma comes out from the eggplant.
- Chop the onion into fine pieces. Cut green chilies and chop some coriander leaves.
- When the skin of the begun is completely burned cool it
- Discard the skin after cooling and take the mushy inside part.
- Knead it to make it into a smooth paste.
- Take a large bowl and combine the eggplant inside, onion, salt, ginger, coriander leaves and salt with remaining mustard oil. Mix well.
Serve hot with steamed rice or warm chapattis and enjoy!!!
As a note, I have seen my mother used to add crushed bori (Bengali sun dried dumplings - mainly from lentils) in this preparation. It makes it more tasty for some people. I, personally, do not like it but my husband has an opposite view. So you can try.
As a note, I have seen my mother used to add crushed bori (Bengali sun dried dumplings - mainly from lentils) in this preparation. It makes it more tasty for some people. I, personally, do not like it but my husband has an opposite view. So you can try.
As always please feel free to comment, criticize and seek if any help is required. I am all ears.
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