Nov 18, 2024
1 large brinjal (eggplant) 1 medium-sized onion, finely chopped 2-3 green chilies, finely chopped 1 tablespoon mustard oil (preferably raw, cold-pressed) Salt to taste
Roast the tomato directly on an open flame or on a grill until the skin is charred and the flesh becomes soft. You can also bake it in an oven at 200°C (392°F) for about 30-40 minutes. Turn the tomato occasionally to ensure even roasting.
Allow the roasted brinjal to cool. Once it's cool enough to handle, peel off the charred skin. Mash the roasted brinjal using a fork or your hands. Ensure that no large chunks are remaining.
Add finely chopped onions and green chilies to the mashed brinjal. Mix well so that the onions and chilies are evenly distributed.
Add mustard oil to the mixture. Mustard oil is a key flavor in this dish, so use it liberally. Raw, cold-pressed mustard oil is preferred for an authentic taste
Add salt according to your taste preferences. Mix well to ensure that the salt is evenly distributed.
Garnish with fresh coriander leaves for added flavor and a pop of color.
Pura Bilahi Pitika is typically served at room temperature. It can be enjoyed as a side dish with rice or roti.