Aloo-Baingan-Tomater-Bharta - Smoked Mashed Potatoes with Eggplant and Tomatoes

Ayurvedic recipe for a fat-free dish that is delicious and healthy as well! Easy to prepare with a great smoky taste to it fresh from the fire!

How to make Aloo-Baingan-Tomater-Bharta

As I already mentioned above, the vegetables are prepared in fire. You start with washing your vegetables and then fire up the coal on your grill. A low-burning fire on coals is perfect for this purpose. Place the eggplants on the coal. If you have enough space, you can add the potatoes, too. Do not put the tomatoes on right away, as they are done very quickly.

Now you let the eggplants get roasted and turn them from time to time so that they don’t burn from one side and remain raw on the other. They should be nicely roasted from all sides so that even the inner parts of the eggplant are soft and cooked. Take them off the fire as soon as that is the case.

You repeat the same procedure with the potatoes and in the end with the tomatoes, too. While the eggplants and the potatoes may take quite a while to get well-done, depending on their size and thickness, the tomatoes usually really don’t take long.

Your next task is to peel the skin off all three vegetables and to take off the stem of the eggplants. Of course you would need to wait a little bit until they cooled down but if you roast them one by one, you can peel the eggplant while the potatoes are roasting and the potatoes while the tomatoes are on the grill if you want to save time.

In the end all you need to do is to mash all three vegetables together. This can be done nicely in a bowl and by hand. Peel the ginger and mash it with mortar and pestle or grind it to a paste in a blender. After washing and tearing the fresh coriander into small pieces, you can add ginger, coriander, the juice of half a lemon and of course the salt. If your vegetables are not cold until now, put the dish into the refrigerator until it is nicely cool.

That’s it, so easy but smoking tasty!