Winter is here and it is associated with my childhood days when I used to go out with family and friends for picnics. It is the season when the sun appears to be very cozy and you feel like going out in open places under the cobalt blue sky. Yes I know, you might think that what is the context I am trying to set here?
So let me tell you, no outing is complete without having some delicious food especially in the winters when you get plenty of aubergine which is my personal favorite.
I am going to tell you how you can make excellent mashed roasted aubergine dish with green peas.
Here is the recipe.
- Aubergine or eggplant 1 (medium size)
- Green peas half cup
- Tomato 1
- Onion 2
- Green chilies 2
- Garlic cloves 3-4
- Ginger Julienne
- Mustard seeds ½ tea spoon
- Turmeric powder ½ tea spoon
- Red chili powder ½ tea spoon
- Salt to taste
- Oil 2 table spoons
- Coriander leaves
First apply the oil on aubergine, make holes in it with knife and stuff the garlic inside the holes. Now put the aubergine on burner and switch on the gas.
Roast the aubergine till it becomes soft and mushy from inside. It will take some 10-15 mins.
Once the aubergine is roasted, remove the burnt skin of it and chop its head. Also, remove extra seeds because the seeds make the dish less appealing and also get stuck in the teeth while eating.
Mash the aubergine and keep it aside. Also chop finely the roasted garlic.
Chop onion, ginger (in Julienne), tomato and green chilies.
Now in a wok heat oil. Once the oil is heated, add mustard seeds and let them splutter.
Now add chopped onion, garlic, green chilies, tomato, and green peas.
Stir for a minute and now add turmeric and chili powder.
Now add salt to taste and then add the mashed aubergine.
Stir the entire mixture and after 5 minutes switch off the gas and serve the mashed aubergine in a bowl.
Garnish the dish with coriander leaves.
To get the best experience of eating this delicious dish, have it with Millet bread with a dollop of butter on top!