Jharkhand Baingan Chokha Flame Roasted Smoky Brinjal Mash

Method

1. 1

   Roast brinjal directly over a gas flame using tongs.

2. 2

   Turn every 2 minutes on all sides including top and bottom.

3. 3

   The skin will char and blister completely — 12 to 15 minutes for large brinjals.

4. 4

   Test doneness: squeeze gently — it should feel completely collapsed and soft. If firm inside, roast more.

5. 5

   Transfer to a plate. Cool 5 minutes. Peel off all charred skin.

6. 6

   Discard skin. Reserve the smoky soft flesh.

7. 7

   Mash the flesh coarsely with a fork — some texture is correct.

8. 8

   Add very finely chopped onion, green chillies and grated ginger. Mix.

9. 9

   Add mustard oil, lemon juice and salt. Mix well.

10. 10

    Add fresh coriander. Serve at room temperature alongside litti.