🍆 The Weekend Platter 🍽️TWO BRINJAL SPECIALS

• 8–10 small brinjals
• ½ cup roasted peanuts, crushed
• 2 tbsp grated dry coconut
• 1 tbsp sesame seeds
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp jaggery
• 1 tbsp tamarind pulp
• Salt to taste
• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of asafoetida
• Coriander leaves

Method

1. Wash the brinjals and make two cuts from the bottom, keeping the stem intact.
2. Mix crushed peanuts, coconut, sesame, spices, jaggery, tamarind and salt to make the stuffing.
3. Carefully fill each brinjal with the mixture.
4. Heat oil and add mustard seeds, cumin and asafoetida.
5. Place the stuffed brinjals in the pan and cook gently for 2–3 minutes.
6. Add about ½ cup water, cover and cook on low heat until the brinjals become soft.
7. Garnish with coriander and serve hot with bhakri, roti or rice.

2. Baingan Bharta — Smoky Mashed Brinjal

A classic North Indian favourite, made by roasting whole brinjal until smoky and then cooking its pulp with onion, tomato and spices.

Ingredients

• 1 large purple brinjal
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chillies, chopped
• 1 tsp ginger, grated
• 2 tbsp oil
• ½ tsp cumin seeds
• ½ tsp turmeric
• 1 tsp red chilli powder
• ½ tsp coriander powder
• Salt to taste
• Fresh coriander

Method

1. Wash and dry the brinjal. Make a few small slits and rub it lightly with oil.
2. Roast it directly over a gas flame, turning regularly, until the skin is completely charred and the inside becomes soft.
3. Let it cool, remove the burnt skin and mash the pulp.
4. Heat oil in a pan. Add cumin seeds, followed by ginger, green chillies and onion.
5. Cook until the onion turns golden, then add tomatoes and spices.
6. Cook until the tomatoes soften and the oil begins to separate.
7. Add the mashed brinjal and cook for 5–7 minutes.
8. Garnish with coriander and serve hot with roti, paratha or bajra roti.