Pancakes n smoked Aubergine mash

This is a fun post. Just playing around with food , combining a bit of this and a bit of that n sometimes you just seem to hit the right note. So here goes

For the Pancake
1/2 cup chickpea flour
4 tbsps finely chopped onions
2 tbsp chopped coriander
3 green chillies chopped
1/2 tsp red chilli pwd
Salt to taste
Pinch of hing
Water/ thin butter milk

Aubergine mash
1 aubergine 300-4gms
1 onion thinly sliced
2 tomatoes roasted n roughly chopped
3-4 cloves garlic minced
1 tsp ginger finely chopped
1-2 green chillies chopped
1 tbsp mustard oil

Harissa Paste
5-6 fresh/ dry red chillies
3-4 cloves garlic
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
Salt 1 tsp
Olive oil 3-4 tbsp

If using dry chillies. Remove the stems deseed and soak in a bowl of hot water for about 2 hours. And drain. Reserve the liquid
If using fresh ones remove the stems , deseed n chop.
Dry roast the cumin , caraway and coriander seeds for a min or two. Shaking the pan so it doesn’t and dry grind these spices,put all the chillies, garlic,salt n spices in a mixie jar and grind to a paste, add the olive oil n grind again
Store in an airtight jar in the fridge. Cover the paste with a thin layer of oil .Use as required.
A little lemon juice or tomato could be added to for a little tartness
Adjust the seasoning according to taste

Chopped garlic ,
Ginger julienned
Chopped green chillies

Chickpea flour pancakes
Mix all the ingredients for the pancakes n leave to rest for 1-2 hours. Make small thick pancakes ,by spreading the batter on a hot skillet sprinkling a few drops of oil on the edges n flipping to cook on the other side . Do the same with the rest of the batter

Aubergine Mash
Roast the Aubergine on an open flame till the skin is black n flaky n the flesh is soft n mushy. Check with a knife. Dunk it in a bowl of water to cool n then remove the skin. Mash it up thoroughly
Heat the MO tip in the garlic , green chillies , ginger n onions . Cook till the onions are pink n the raw smell is no more. Add the tomatoes n salt n cook till mushy. Add the mashed aubergine. Stir fry on high till the liquid dries up

Lay a pancake on a plate smear it with a little Harissa paste. Keep a generous amount of the aubergine mash on it.
Heat a bit of oil in a tadka PAN. Tip in the chopped garlic ginger n green chillies. Let them turn brown. Pour it over the plated aubergine mash. Serve with a bit of Harissa


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