Easy Aubergine Mash

Name: Easy Aubergine Mash
Ingredients: 3 large aubergines/brinjal/eggplant/baingan/baingun (approx. 1 kg); 2-3 large onions You can use 2-3 leeks instead; 3-4 large tomatoes (you can use tinned tomatoes instead, but fresh taste better); 1 1/2-2 inch root ginger; 2-3 cloves garlic (optional, but if you like garlic, it really enhances this dish); 1-2 fresh green or red chillies or use dry red chillies; 3 tbsp. cooking oil. Olive oil is good for this.; 1 tsp. cumin seeds; A pinch of asafoetida powder or hing; 2 tsp. salt (to taste); 1/2 tsp. chilli powder, adjust to taste; 1 tsp. paprika powder for colour (optional); 1 tsp. coriander powder; 1-2 tbsp. chopped coriander leaves or chopped chives or chopped spring onion greens; 1 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>

Easy Baingan Bhurta

Mamta Gupta

Easy Indian Main Starter Vegan Vegetarian

If you don't have time or facility to roast aubergines for making Bhurta mash, as is required in traditional method, try this simple recipe. It is still very tasty. It can be served as a starter with tiny nans/small squares of toasted bread or other breads of choice.

Serves 6-8

Ingredients

3 large aubergines/brinjal/eggplant/baingan/baingun (approx. 1 kg)
2-3 large onions You can use 2-3 leeks instead
3-4 large tomatoes (you can use tinned tomatoes instead, but fresh taste better)
1 1/2-2 inch root ginger
2-3 cloves garlic (optional, but if you like garlic, it really enhances this dish)
1-2 fresh green or red chillies or use dry red chillies
3 tbsp. cooking oil. Olive oil is good for this.
1 tsp. cumin seeds
A pinch of asafoetida powder or hing
2 tsp. salt (to taste)
1/2 tsp. chilli powder, adjust to taste
1 tsp. paprika powder for colour (optional)
1 tsp. coriander powder
1-2 tbsp. chopped coriander leaves or chopped chives or chopped spring onion greens
1 tsp. Garam Masala

Instructions

Peel and chop aubergines into about 1 inch cubes. Peel and chop onions. If using leeks, wash, top and tail and chop roughly. Peel and grate ginger and garlic. Chop green/red chillies.
Heat oil in a pan. Add cumin and asafoetida. Once the seed crackle/splutter, add ginger and garlic. Stir fry for a minute or less, until slightly darker in colour.
Add chopped green/red chillies and onions/leeks and fry until a little soft.
Add aubergines, chopped tomatoes, salt, chilli powder, paprika and coriander powder.
Stir fry for a minute or two to mix everything. Cover and cook on low heat until vegetables look soft.
Mash with a vegetable masher.
Taste and adjust seasoning. Add garam masala, chopped coriander leaves/chives/onion greens and stir thoroughly. If making for freezer, add coriander leaves/chives/onion greens just before serving.
Serve with hot Chapatti or Roti or Phulka 1, Indian Flat Bread or Paratha, Plain.
It can be served as starter with small pieces of Pitta or Naan 1, Leavened Indian Flat Bread With Yeast, Traditional Method.