Serves
4
Prep Time
20 mins
Cook Time
15 mins
Here’s a recipe that is simply delicious and so satisfying.
Credit: Rosemol Pinto
Ingredients
- 4 big brinjals (aubergines)
For the recheado masala
- 15 red Kashmiri chillies, soaked for 15-20 minutes, in just enough water to cover them
- 1 tbsp tamarind
- 3 tbsp apple cider vinegar
- ½ cup chopped onion
- 1 tbsp finely chopped unpeeled ginger
- 1 tbsp finely chopped garlic
- 15 peppercorns
- 3 green cardamoms
- 3 cloves
- 1-inch stick of cinnamon
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 soft dates, pitted
- 1 tbsp unrefined salt
For dusting
- 2 tbsp chickpea flour / besan
- 2 tbsp roasted peanut powder
For sprinkling on top
- 1 tsp chaat masala
Method
- In a blender, blend all the ingredients for the Recheado masala into a smooth paste, without adding water.
- On a plate, mix the chickpea flour and peanut powder, to make the dusting powder. Keep aside.
- Cut each brinjal lengthwise, into 4 thick slices. Make small shallow slits on either side of each brinjal slice, for it to absorb the masala.
- Apply the masala on both sides of each slice and sprinkle with the dusting powder.
- Heat a griddle (tawa). Rub a thick slice of onion or potato on the griddle.
- Place the brinjal slices on the griddle, cover with a lid and cook on low heat.
- After 3-4 minutes, flip the slices over to the other side and cook for another 3 minutes.
- Sprinkle it with chaat masala and serve hot.
Note: The Recheado masala can be stored (if no water has been used while blending) in an airtight container, in the refrigerator for 15-20 days.