Bengena pura pitika l Roasted and smoked aubergine mash
An Assamese style side dish of roasted and smoked aubergine, mixed with spices and herbs
Ingredients
- 2 aubergines, cut in half lengthwise
- 3-4 tbsp mustard oil + 1tbsp to smoke +1tbsp to mash
- 2-3 tbsp finely chopped onions
- 1 or 2 thinly chopped green chillies
- a small bunch of fresh coriander, finely chopped
- salt to taste
Instructions
- Pre heat the oven at 220 deg C and line a baking tray with parchment.
- Make vertical cuts on both sides of the aubergine halves and place on the lined baking tray.
- Add salt to taste and the 3-4 tbsp of mustard oil over the aubergine halves and rub well all over them on both their sides.
- Arrange the aubergine halves cut side up and place the tray in the oven for 22-24 minutes or till the flesh is soft.
- Scoop the flesh with a spoon and place in a bowl.
- Make a well in the centre of the bowl and place a small bowl.
- Heat a small piece of charcoal and place in the small bowl.
- Spoon the tbsp of mustard oil over the piece of charcoal. It will start to smoke.
- Immediately cover with a lid to trap he smoke inside the bowl and keep aside for about 10 minutes.
- Remove the lid and take out the small bowl with the piece of charcoal.
- Add the onion, coriander, green chillies and 1 tbsp of mustard oil to the aubergine flesh. Check the salt, add more if needed.
- Mash everything together and serve.
- This is traditionally served with boiled rice, dal and some other side dishes. We had ours with some boiled rice, vegetable mung dal, aloo pitika (Assamese style mashed potato balls ), pickle, papor (poppadoms), fresh lemon and chilli.