Potato Eggplant Mash

Ingredients

• 3 medium Eggplant (fresh, soft; roasted and peeled)
• 2 medium Potatoes (boiled, peeled)
• 1 medium Onion (sliced thin)
• 1 clove Garlic (minced)
• 1 piece Green Chili (sliced; adjust heat to taste)
• 1 handful Coriander Leaves (chopped)
• 30 g Badi (Sun‑dried Urad Dal Paste) (approximately 2 tbsp)
• 1 tsp Mustard Seeds
• 2 pieces Dry Red Chili
• 2 tbsp Mustard Oil (heated until shimmering)
• 0.5 tsp Turmeric Powder (pinch)
• to taste Salt

Instructions

1. Score the Eggplants

   Make a few small cuts on each eggplant to prevent it from bursting while roasting.

   Time: PT2M

2. Roast the Eggplants

   Place two eggplants over a medium gas flame. Roast, turning frequently, until the skin turns black and the flesh becomes soft all around.

   Time: PT12M

3. Cool the Roasted Eggplants

   Remove the roasted eggplants from the flame and let them cool enough to handle.

   Time: PT5M

4. Peel and Mash

   Peel the boiled potatoes and the cooled roasted eggplants, place them in a bowl and mash together until smooth.

   Time: PT5M

5. Season the Mash

   Add a pinch of salt to the mash and mix well. Set aside.

   Time: PT1M

6. Prepare Aromatics

   Slice the onion, mince the garlic, slice the green chili, and chop the coriander leaves.

   Time: PT5M

7. Heat Mustard Oil

   Place a pan on medium heat and add 2 tbsp mustard oil. Heat until the oil shimmers.

   Time: PT2M

8. Temper Spices

   Add dry red chili and mustard seeds. When the seeds start sputtering, add the sliced green chili, minced garlic, and sliced onion. Sauté briefly.

   Time: PT2M

9. Fry Badi

   Add the badi (sun‑dried urad dal paste) and fry for about 30 seconds until it turns golden brown.

   Time: PT30S

10. Add Turmeric

    Sprinkle a pinch of turmeric powder and mix quickly.

    Time: PT15S

11. Combine Mash with Tempered Spices

    Add the potato‑eggplant mash to the pan, stir well and cook on low‑medium flame for 1 minute so the flavors meld.

    Time: PT1M

12. Finish and Serve

    Stir in the chopped coriander leaves, turn off the heat and transfer the mash to a serving bowl.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggplant: zucchini, pumpkin
• Instead of Potatoes: sweet potatoes
• Instead of Onion: shallot
• Instead of Garlic: garlic paste
• Instead of Green Chili: jalapeno
• Instead of Coriander Leaves: parsley
• Instead of Badi (Sun‑dried Urad Dal Paste): soy granules, roasted chickpeas
• Instead of Mustard Seeds: cumin seeds
• Instead of Dry Red Chili: crushed red pepper flakes
• Instead of Mustard Oil: vegetable oil (flavor will differ)
• Instead of Turmeric Powder: saffron (for color only)
• Instead of Salt: sea salt

Equipment Needed

• Knife
• Cutting Board
• Gas Stove
• Pan/Skillet
• Mixing Bowl
• Spatula or Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Scoring the eggplants to prevent bursting
• Roasting eggplants until fully softened
• Tempering mustard seeds and dry red chili
• Frying badi until golden brown
• Combining the mash with tempered spices

Chef Tips from the Video

• Use the freshest, softest eggplants for the best smoky flavor.
• Mustard oil gives authentic pungency; if unavailable, use a neutral oil and add a pinch of mustard powder.
• Mash to a smooth consistency for a creamy texture, but leave tiny lumps if you prefer a rustic feel.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture may become mushy.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Roast the eggplants a day ahead and store them in the fridge.
• Mash the potatoes and eggplants together, refrigerate, and reheat gently before adding tempering.

Frequently Asked Questions