Jharkhand Baingan Chokha Flame Roasted Smoky Brinjal Mash

Ingredients

• 2 large brinjal (eggplant) — each about 300g
• 1 medium onion — very finely chopped
• 2 green chillies — very finely chopped
• 1 tsp ginger — finely grated
• 1 tbsp mustard oil
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp fresh coriander

Method

1. Roast brinjal directly over a gas flame using tongs.
2. Turn every 2 minutes on all sides including top and bottom.
3. The skin will char and blister completely — 12 to 15 minutes for large brinjals.
4. Test doneness: squeeze gently — it should feel completely collapsed and soft. If firm inside, roast more.
5. Transfer to a plate. Cool 5 minutes. Peel off all charred skin.
6. Discard skin. Reserve the smoky soft flesh.
7. Mash the flesh coarsely with a fork — some texture is correct.
8. Add very finely chopped onion, green chillies and grated ginger. Mix.
9. Add mustard oil, lemon juice and salt. Mix well.
10. Add fresh coriander. Serve at room temperature alongside litti.