Bengena pitika (roasted brinjal mash)
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Brinjal roasted over a flame until smoky, mashed with mustard oil, onion and chilli.
Region: AssamOccasion: Everyday meals, especially in winterTime: 25 minServes: 4Vegan
Ingredients
- 1 large round brinjal
- 1 small onion, finely chopped
- 1–2 green chillies, chopped
- 1 small tomato, roasted (optional)
- 1½ tbsp raw mustard oil
- 1 tbsp coriander leaves, chopped
- Salt to taste
Method
- Roast the brinjal directly on a flame or over coals, turning it, until the skin is charred and the inside is soft.
- Let it cool a little, then peel off the skin.
- Mash the flesh with the roasted tomato, if using.
- Mix in the onion, chillies, coriander, salt and mustard oil. Serve with rice.
History
Roasting vegetables in the embers of the kitchen fire is an old practice in Assamese homes.
Significance
Bengena pitika is a simple, smoky side dish that adds flavour to a plain meal of rice and dal.