It is hard to believe now how much I used to hate brinjal as a child. As it was my dad’s favourite veg, the purple thing used to grace our plate more or less on a weekly basis. I was so tired of it that I was quite happy when the pater developed food allergies and could have it no more! Typically, after a while, I started feeling differently about brinjals and now, make it at least twice a month in some way, shape or form.

And one of my most favourite ways of making it is pulverising the hell of it and have it with rotis!

You need:

Aubergine – 1 big (or, if you get the smaller sized ones, go for a kilo)
Onion – 1, diced
Tomato – 1, canned
Spinach – 1 bunch, washed and cut

Coriander – to garnish

Oil – 1 tbsp
Mustard seeds, cumin seeds – 1 tsp each
Ginger-garlic paste – 1 tsp
Dhania-jeera powder – 1/ tbsp
Red chilli powder – 1 tsp (or to taste)
Turmeric – 1 tsp
Dried red chillies – 2
Salt – to taste

To start with, wash and prick the aubergine all over with a fork. Rub some salt over it and roast it over the open fire of the stove. Keep the flame low and turn the veg frequently. As the skin puckers, turn it over and make sure that it is roasted uniformly. Repeat the process till you have roasted all the aubergines.
Now, you can cook the aubergines thoroughly in two ways – peel the skin off, mash the pulp roughly with a fork and nuke it in the microwave on HIGH for two – three minutes. Or, in a foil-covered sheet, place it on a warmed oven at Gas Mark 5 for 20 minutes.
Once the aubergines are cooked thoroughly, pulverise them thoroughly using a blender or in a mixie jar. Keep the mash aside.
Next, heat the oil in a kadai. Splutter the mustard and cumin seeds. Add the dried red chillies and fry for a minute. Add the onion and saute it till it changes colour. Once the onion becomes translucent, add the ginger-garlic paste and saute for a minute.
Add the dry powders, mix well adding a tablespoon of water.
Add the aubergine pulp next and mix well. Add salt, stir. Cover and cook for 2 minutes.
Next, toss in a can of chopped tomatoes, along with 150 ml water, mix well and cook till the mixture bubbles nicely.
Add the spinach, stir everything well, cover and cook on a low flame for 3-4 minutes.
Take off the lid, stir once more and garnish with lots of chopped coriander.
Serve hot with roti.