This dish a favorite among the North Indians is prepared by charring Egg plant / Brinjal and mashing and tossing it with a variety of masala powders for a tangy and spicy taste.
Time Required: 25 Minutes
1 Blue Baingan / Egg plant / Brinjal / Badanekayi
2 Medium Onions, Chopped finely
2 Tomatoes, Chopped finely
3 – 4 Green Chilies
1tbsp Chaat Masala powder
1tsp Jeera / Cumin Powder
1tsp Coriander Powder
1 tsp Aamchur / Dry Mango Powder
Few sprigs of Coriander leaves, Chopped finely
1tsp Mustard Seeds
Salt to taste
Jab a knife into the Baingan and make few cuts and char the Baingan on direct flame or in an oven. Remove from flame and drop the Baingan inside cold water. Peel the Baingan and mash it. Keep it aside.
Heat Oil and add Musatard Seeds and when they splutter, add Onions and sauté for a minute or two. Next add Green Chilies and Tomatoes and sauté for another minute or two.
Add Jeera Powder, Coriander Powder, Aamchur Powder, Salt and Chaat Masala and mix well.
Add the mashed Baingan and mix well. Garnish with Coriander leaves and serve with Phulka, Chapathi or Paratha.