Mamta's Kitchen

Aubergine Mash 5 - With Mooli White Radish

Baingan Bhurta With Mooli - 5

Shuchita Gupta

This is a delicious, spicy puree of Aubergine and white Indian radish, Mooli. This dish was cooked for lunch one day by my niece Shuchita on my recent visit to India (Feb 2005). She is learning to cook under her mums expert tutelage. It is delicious served with hot chapatties or parathas. It will freeze well so can be made in large quantities-Mamta. Serves 6-8

Edited February 2018


  • 2 large aubergine (approx. 1 kg) , peeled and chopped

  • 1 large radish, peeled and chopped into cubes

  • 2 tomatoes, chopped

  • 2 large onions, peeled and chopped finely

  • 1 1/2-2 tsp. ginger, peeled and grated

  • 2 cloves garlic, if liked, peeled and grated/chopped/crushed

  • 2-3 green chillies, chopped

  • 3 tbsp. cooking oil

  • 1 tsp. cumin seeds

  • A pinch of asafoetida powder or hing

  • 1 tsp. turmeric powder

  • 2 tsp. coriander powder

  • 1/2 tsp. chilli powder, if desired

  • 2 tsp. salt (to taste)

  • 1 tbsp. chopped coriander leaves

  • 1 tsp. Garam Masala.


  1. Prepare all vegetables as listed.

  2. Heat the oil in a pressure cooker and add cumin seeds and asafoetida/hing. When the seeds crackle, add aubergine, radish, tomatoes, onions, ginger, garlic, green chillies, turmeric, coriander powder, chilli powder, salt and stir fry for 30 seconds, to mix well. You may add 1-2 tablespoons of water. This will allow the steam to build up.

  3. Once the pressure is built up to full, turn the heat down to medium and cook for 5 minutes (cook under pressure for 5 minutes). Cool and remove the lid.

  4. Mash until well broken and almost smooth.

  5. Turn the heat to high and stir fry, until water is absorbed and the mash looks shiny.

  6. Add half the coriander leaves and all of the garam masala and mix thoroughly.

  7. Transfer to a serving bowl, garnish with remaining coriander leaves.

  8. Serve hot with Chapatties or Plain Paratha.

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