Brinjal or Eggplant, the purple spongy absorbent fruit is used in several cuisines, however, it’s in
Indian cuisine I find the flavour coming out its best. The smoky essence coming out when
cooked in hot ash during my childhood days was my absolute favourite. Though being
nutritionally low, its capacity to absorb oil is what makes it a perfect match for Indian Cuisine.
This “King of Vegetables” can be Roasted, skinned, mashed and mixed with other vegetables
and spices. The Bhurta is an ultimate comfort dish and can also be consumed as a Vegan
option. This Brinjal Bhurta recipe can also be made by adding curd to get the transformative
flavour. The Brinjal deserves poetry and here it goes :
Call me Brinjal, Aubergine or Eggplant
A Fruit disguised as Vegetable
Consumed by the skin and seeds
Such flavorful are my deeds©
Prep Time – 10 minutes
Cook Time – 15 minutes
Total Time – 25 minutes
Serves – 4
Ingredients :
Brinjals – 225 gm.
Onions – 115 gm
Green chillies – 5 gm.
Turmeric – a pinch
Chilli powder – a pinch
Cumin powder – a pinch
Garlic – 2 flakes
Oil – 10 ml
Salt – 10 gm.
Coriander leaves – a few sprigs
Method :
1 ) Roast brinjals on hot Tava or griddle.
2 ) Remove skin and mash.
3 ) Slice a small portion of the onions; chop remaining onions fine.
4 ) Chop green chillies and garlic.
5 ) Heat oil and fry sliced onions. Add mashed brinjals, turmeric, cumin powder, chilli powder,
salt and garlic. Cook for a few minutes.
6 ) Remove from fire, add chopped onions, green chillies and coriander leaves. Mix well. Serve
with crisp Tandoori Rotis and Salad on the side.
Optional: mashed potatoes can be added to make it carb rich
