Roasted Brinjal Recipe with Dry fish in North East Indian style

North East Indian style roasted Brinjal with Dry fish

After traveling across India again definitely that our love for mashed brinjal is infinite. While every region has their own version however the basic recipe is almost the same and I am sure you will enjoy the North East Indian mashed aubergine or brinjal as well. The North East Indian recipe is for sure short going to be a super hit as its easy on your palette and not spicy at all. The roasted brinjal and tomatoes have infused smoky flavors and the onions make this yummy side dish crunchy. I love the flavour and aroma from the dried fish making it superlatively addictive. We try to add coriander leaves if it’s in season as it gives a beautiful freshness to the simple side dish, which we enjoy with boiled lentils and steamed rice.

Mashed brinjal with dry fish recipe

INGREDIENTS

1.    Brinjal or aubergine 1 large

2.    Tomato 1 medium

3.    Onion 1 small finely chopped

4.    Ginger ½ inch

5.    Dry fish 4 to 5

6.    Salt to taste

7.    Green chilies 2 to 3 finely chopped

8.    Coriander leaves finely chopped

9.    Mustard oil ½ teaspoon

PREPARATION

1.    First roast your eggplant aubergine, dry fish and tomato over the gas stove but I must say I love them most when roasted over firewood. once done, remove the skin from your aubergine and put them in a bowl.

2.    Now roughly pound your roasted dry fish and ginger in a mortar then transfer them into the aubergine bowl and mash them.

3.    Now add your finely chopped onions, green chilies and coriander leaves.

4.    Add salt to taste and drizzle mustard oil.

5.    Gently mix them all together until combined and serve them in individual bowl.

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