Bengena Pitika

Name: Bengena Pitika
Total time: 25 min
Yield: 4 servings
Cuisine: Assamese
Ingredients: 1 large round brinjal (about 350 g); 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 green chillies, chopped; 2 tbsp coriander leaves; 1½ tbsp raw mustard oil; salt to taste

Brinjal roasted over an open flame till smoky, then mashed with raw garlic, onion and mustard oil.

Ingredients

1 large round brinjal (about 350 g)
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 green chillies, chopped
2 tbsp coriander leaves
1½ tbsp raw mustard oil
salt to taste

Method

Rub the brinjal with a few drops of oil. Roast directly on a gas flame, turning every 2–3 minutes, for 12–15 minutes till the skin is charred all over and the brinjal collapses.
Cover with a bowl for 5 minutes so the skin loosens, then peel it off.
Mash the flesh with a fork.
Mix in onion, garlic, green chillies, coriander and salt.
Finish with raw mustard oil and serve.

Tip: Poke a couple of slits in the brinjal and push in a garlic clove before roasting for an even smokier pitika.