This is a traditional dish in any Bengali household. It is had as part of an everyday meal and tastes only good with rice. But few like to have it with chapatti. It depends on individual taste. It is a simple recipe with no cooking involved.
Just roast the eggplant and mix with all the ingredients. Thats it. Takes very little time, except of course the roasting part, which can be done earlier and kept aside. This dish is almost similar to mediterranean Baba ganoush which is used as a dip.
- 1 big size Eggplant
- 1 onion, chopped
- 2 green chillies, chopped
- 1 tomato, chopped
- 2 tbsp. coriander leaves, chopped
- 1 tsp. mustard oil
- salt to taste
- pinch of turmeric powder and red chili powder or to taste
Slit the Eggplant halfway through till the stalk. Let it remain intact. Smear some oil and roast on an open flame either on the gas cooktop (this will give a smoky flavour) or in the oven till charred.
When cool enough to handle, peel off the skin and mash well. Add all the ingredients and mix