Smoked Bangun Partha (Aubergine Pate)
If you love experimenting with smoky flavors and vibrant spices, Smoked Bangun Partha will undoubtedly become your favorite. This delicious Aubergine Pate is a perfect blend of roasted aubergines, aromatic spices, and tangy tomatoes, making it a unique vegetarian delight. The smoky flavor, combined with the rich, creamy texture, offers a satisfying experience for anyone craving a full-bodied dish with a hint of warmth.
Overview:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Serves: 4
- Spice Level: Medium
- Dietary Info: Vegetarian
- Views: 40,775
- Rating: 4.3/5 (23 votes)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Aubergines | 2 |
| Mustard oil | 2 tbsp |
| Onions, sliced | 2 |
| Cumin seeds | 1 heaped tsp |
| Cassia bark (or cinnamon stick) | 4 cm stick |
| Salt | 1 tsp |
| Cinnamon powder | 1 tsp |
| Green chillies, finely chopped | 2 |
| Turmeric | Β½ tsp |
| Fresh tomatoes, cut into wedges | 3 |
| Fresh coriander, chopped | A handful |
Instructions:
Step 1: Smoke the Aubergines
To create that signature smoky flavor, place one aubergine at a time directly on the flame of your hob. Use tongs to turn them until the outside is evenly blackened and blistered. If you have access to a wood-burning stove or barbecue, this will enhance the smokiness of the aubergines even further. Once the aubergines are thoroughly blackened, transfer them to a tray and roast them in a preheated oven at 180Β°C (350Β°F) for about 10 minutes. After the first 10 minutes, turn the aubergines and leave them to roast for another 10 minutes. This will soften the flesh and ensure they are cooked through.
Step 2: Peel and Mash the Aubergine Flesh
Once the aubergines have cooled, peel off the skin or, for a more straightforward approach, slice them in half and scoop out the soft flesh. Discard the skin and mash the flesh into a pulp. Set the mashed aubergine aside.
Step 3: Temper the Spices
In a large pan, heat the mustard oil over medium heat. Add the cumin seeds and cassia bark to the oil. As the seeds begin to sizzle and release their fragrance, itβs time to add the onions. Cook the onions until they are golden brown, stirring occasionally to avoid burning.
Step 4: Add the Aromatic Spices
Once the onions are golden, add the finely chopped green chillies, turmeric, salt, and cinnamon powder. Stir the mixture well to combine the spices and allow them to cook for a minute or two, ensuring the flavors meld together.
Step 5: Combine the Aubergine and Cook the Pate
Add the mashed aubergine flesh to the pan, stirring it into the spiced onion mixture. Let the mixture cook for 20 minutes, stirring occasionally. This will allow the spices to infuse into the aubergine, creating a thick, rich, and spicy masala pate.
Step 6: Add Tomatoes and Simmer
Once the aubergine has absorbed the flavors, add the fresh tomato wedges to the pan. Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices. This adds a delightful tang to the pate.
Step 7: Garnish and Serve
Remove the pan from the heat and add a handful of fresh coriander, stirring to incorporate. For a creamier texture, you can optionally add a splash of coconut milk. This will make the pate rich and velvety, adding a subtle sweetness that complements the spices.
Allergen Information:
- Mustard Oil: Contains mustard, which may be an allergen for some people.
- Spices: While not common allergens, individuals sensitive to specific spices like cumin or cinnamon should take caution.
Dietary Preferences:
- Vegetarian: This dish is entirely plant-based and suitable for vegetarians.
- Gluten-Free: No wheat or gluten-containing ingredients are used in this recipe.
- Dairy-Free Option: The recipe can easily be made dairy-free by omitting the coconut milk (if you prefer) or substituting it with a dairy-free alternative.
Advice and Tips:
- Perfect Pairings: This Smoked Bangun Partha pairs beautifully with flatbreads like naan or paratha. It can also be enjoyed as a side with rice or mixed with quinoa for a hearty meal.
- Adjusting Spice Levels: If you prefer a milder version of this dish, reduce the number of green chillies or omit them entirely. On the other hand, for those who like it hot, feel free to add extra chillies or a dash of cayenne pepper for an added kick.
- Storage: This pate can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove with a splash of water or oil to bring it back to its original creamy texture.
- Smokier Flavor: For an even smokier profile, try grilling the aubergines over charcoal or using a smoking gun if you have one on hand.
Conclusion:
Smoked Bangun Partha is a remarkable dish that perfectly balances smoky, spicy, and tangy flavors, all within a creamy texture. Its rich blend of roasted aubergines, aromatic spices, and fresh tomatoes creates a burst of flavor with every bite. Whether you’re looking to add a new vegetarian delight to your menu or simply love smoky, flavorful dishes, this pate is an excellent choice for any occasion.
Feel free to experiment with this recipe, adjusting the spice levels or adding extra ingredients like peas, sweetcorn, or roasted peppers to make it your own. Happy cooking, and enjoy the delightful flavors of this Indian-inspired dish!
