This is a traditional Bengali delicacy and is had as part of an everyday meal. However, I gave a slight twist to the original recipe by adding some kasundi (bottled mustard sauce). It turned out very delicious and tastes yummy when served with hot steamed rice. You may also relish it with chapatti or any flat Indian bread.
It is a simple recipe and can be dished out in no time. You just need to roast the eggplant and mix with all the other ingredients. That's it. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. So check out the step by step pictorial recipe to prepare this fusion delicacy.
- 1 large eggplant
- 1 onion, chopped
- 2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- 1 small tomato, chopped
- salt to taste
- 1 tsp. red chili flakes
- 1-2 tbsp. mustard oil
- 2-3 tbsp. kasundi (bottled mustard sauce)
kasundi & mustard oil.