( Baingan Achaar )
Another gem from the Nepali kitchen which is certain to uplift any meal is bhanta ko chokha or mashed aubergine pickle . It is always served cold and will keep for a couple of days .
3 Large Baingans / aubergines .
8-10 Cloves Garlic.
1/2 Teaspoon Timur paste/fine powder.
Juice of 2 Lemons.
4 Roasted ( slightly blackened ) Dried Red Chilies ( or use red chili powder to taste ).
Oil the whole baingans and roast them over a flame as you would do for a bhartha ( which this dish too is ) . Once the skins are nicely charred dung the baingans in chilled water . Remove the charred skin , but leave a bit for that smoky flavor .
Grind the garlic , ginger and dried red chilies to a paste . Mash the baingans with a fork , but not into a smoothe paste .
Now mix all ingredients well .Note , the baingans are roasted and the rest of the ingredients are raw. Plate the bhartha in a serving bowl.
75 -100 Ml Mustard oil .
8-10 Methi seeds .
4-6 Whole Green Chilies ( with a tiny slit in each ).
Smoke the oil , splutter methi seeds , when they begin to brown add the green chilies and pour over the baingan mixture . Mix well , adjust flavors .
This is very easy to make and delicious too . Remember to serve cold always .