Even though my mother makes great food, I still attribute my training in traditional Indian cooking to a lovely neighbour Nita, who I’d spend many hours watching as we gossiped about nothing. I like almost everything I make, but this particular dish really stole my heart, I’d crave for her to make it so much, that I eventually had to ask her for the recipe – I simply couldn’t seem to recreate it at home.

I love the strong Punjabi version very much, but this is quite different – subtle, and flavoured very differently. The peanuts give it a lovely crunch and the spring onions give it a flavour one doesn’t encounter very frequently in Indian cuisines. It is also  very easy and quick to make.

Time taken: 20 min
Serves 3-4

Ingredients

2 big brinjals (the big dark purple ones)
¼ cup peanuts
3-4 cloves of garlic,
1 green chili
½ cup chopped spring onion leaves
a fistful of coriander leaves
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp carom seeds (ajwain)
a pinch of turmeric
1 tbsp groundnut or sunflower oil
salt to taste

Instructions

Roast the brinjals over fire or charcoal until the skin is burnt and sort of hard. Make sure you turn it every few minutes so that it is cooked evenly on all sides.

Let it rest a few minutes and then peel off the burned skin.

Mash the garlic and green chili together.

Now add the brinjal and gently mix it in, mashing it gently. Add salt, spring onion and coriander.

Now heat the oil in a pan, and add cumin and mustard seeds.

Add peanuts and roast for 2-3 minutes.

Add the carom seeds and before it starts to burn, add the turmeric and the mashed brinjal.

Cook for 5 minutes, and then let sit covered for a few minutes for the flavours to mix.

Serve with phulkas or parathas.