Mashed Brinjal with Red Peppers and Green Peas (India)

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Mashed Brinjal with Red Peppers and Green Peas (India)

 

2 large aubergines (eggplants)brinjal

1 small sweet red pepper

1 tomato

1/2 cup fresh or frozen green peas

1/4 tsp. garam masala

1/4 tsp. red chilli powder

salt

oil

 

Roast the eggplants on forks over a high flame. Hold

one in each hand and let the flame lick them. Keep

turning them and in five or ten minutes they will be

charred black and starting to shrivel. The skin should

be cracking and peeling a little. When they have

cooled enough to handle, pick the skin off and rinse

them under cold water. Chop them up then mash them in

a flat-bottomed bowl or pan with a mashing utensil of

your choice. You don't have to be too thorough about

it. Chop the pepper finely and crush or chop the

garlic. Fry them in a little oil on a medium flame and

while they're frying, chop the tomato. When the pepper

has started to soften and there's a lovely garlic

smell coming from the pan, chuck all the rest of the

ingredients in. Give a quick stir, cover the pan and

cook for another five minutes or so.

 

 

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