Aloo Bengena Pitika



Ready In:

50 minutes




  • 2-3 Med boiled potatoes .
  • 1 Big onion finely chopped.
  • 6-7 Green chillies finely chopped.
  • Salt to taste.
  • 1 Big brinjal.
  • 1/4 Cup coriander leaves finely chopped.
  • 2 Tbsp mustard oil

Step by Step Instructions

  • Take a bowl peel the skin and mash the boiled potatoes.
  • Now add a sprinkle of salt,chopped onions and green chilies and put it aside.
  • Grease the eggplant with a little mustard oil, prick all over with the help of a skewer cover the egg plant with aluminium foil and roast till the skin starts peeling off.
  • Turn the eggplant carefully every 1-2 minutes till it is uniformly cooked. Check with a knife or a folk to see if it is cooked.
  • Switch off the flame, allow the eggplant to cool to room temperature.
  • Gently remove the charred skin from the eggplant.
  • Mash the eggplant pulp till smooth. Add a sprinkle of salt and mix it with the mashed potato and add coriander leaves.
  • Take a pan add mustard oil and saute the brinjal and potato mixture for 10 mins and set it aside.
  • Serve hot with plain rice.