Mashed Brinjal

This is an age old favored which has seen changes in its recipe over a period of time. Presenting to you the modern method as well as the original recipe of the famous Bagun bharta.

I am not sure how to put the event as amusing or something I better forget! But whenever I remember the first time I prepared Mashed Brinjal, I burst out laughing!

Mashed Brinjal is a typical Bengali recipe. Traditionally it’s cooked over charcoal embers and that process gives it a very distinct flavor.

When I had this recipe at my friend’s home, I loved it and decided to prepare it at home. I was quite young and not at all adept at cooking. I got my father to bring home the big sized brinjal to prepare this recipe. The recipe turned out well.

In addition to our Bengali Cuisine, I am going talk about a very popular Vegetarian recipe from Bengali prepared of Brinjal / Eggplant called “Bagun Bharta” or “Mashed Brinjal Fry”. This recipe has become so popular that every region has its own version. Before going to recipe let me brief some nutritious facts of Egg plant. Despite its color and shape, eggplants are rich in Vitamin B1 & b6, Potassium, niacin and folic acid. Eggplants are excellent source of Phenolic compounds an antioxidant that can help prevent cancer. They are good source of Dietary Fibers that not only helps to keep our blood sugar in control but also to improve our intestinal function. As far the current research eggplant also has the probable to lower the total body cholesterol level. As far as the recipe is concerned, I would recommend every one to try it at least once. Believe me this is a very delicious recipe which goes well with Roti or Bread.

Ingredients

1 big brinjal

2 table spoons oil

1 pinch asafoetida

1/2 tea spoon cumin seeds

1 big onion

1 table spoon chopped ginger

1 tea spoon chopped garlic

1 tea spoon green peppers

1 big chopped tomato

1 tea spoon pepper powder

1/2 tea spoon turmeric powder

1/2 tea spoon garam masala

Salt

How to make Mashed Brinjal

Wash and wipe the brinjal, roast it over direct flame for a few minutes, turning it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off. Cool, peel and mash the brinjal.

Heat the oil in a pan. Add the asafoetida and cumin seeds and sauté till the seeds are light brown in color. Add 1/2 the chopped onion, ginger, garlic and green peppers. Sauté on a low flame for about five minutes, stirring continuously. Add the chopped tomato, mashed brinjal, pepper powder, turmeric powder and salt. Cook covered on a low flame for about five minutes.

Mash the brinjal thoroughly with the back of a ladle and add the remaining onion. Cook uncovered on a high flame for two minutes, stirring continuously. Add the garam masala and mix well.

Garnish with chopped coriander leaves and green peppers. Serve hot with Roti or Parata.