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Smoked and mashed brinjal cooked with punjabi masala An interesting twist to be tried!I was surprised at the version when we ate it at an aunt's. Was an instant success. Became a creamy,luscious Bhartha! Aubergines/brinjals (large purple ones)- 3 Garlic cloves - 6 to insert and 4 to fry Onion-2 Tomato-1 Green Chillies-2 Coriander (Dhania) powder- 1 ½ tbsp Chilli powder- ½ tsp Black pepper powder-1 tsp Chaat masala-1 tbsp Black salt (kala namak) – 1 tsp Cumin seeds (optional)- 1 tsp Salt to taste Oil as required For garnishing-Fresh coriander leaves chopped 1. Chop onion, tomato, green chillies and 4 cloves of garlic. 2. Wash the brinjal well and wipe. Make little slits and insert 2 in each brinjal. 3. Roast over flame till the skin gets totally charred or alternately roast in preheated oven at 300 degrees for 5 minutes or till done. 4. When cool, remove skin and mash the brinjal well along with inserted garlic. 5. Heat oil in a pan. Add cumin seeds, when slightly brown, fry garlic

Potatoes- 250 grams Red chilli powder-1 tsp Red chilli flakes- 1 tbsp Salt-1 tsp Rock Salt-1 tsp Pepper-1 tsp Dried Herbs (Thyme,Oregano)-2 tsp Fresh mint leaves- 2 sprigs (roughly 12 leaves) Olive Oil(can be susbtituted by refined oil)- 2 tbsp Preheat oven to 180 degrees. Wash Potatoes well. Slice into wedges with skin on. Chop mint leaves into small pieces. Put into bowl,add rest of dry seasonings,mint leaves and toss well. Place in oven-proof bowl and pour oil to coat all wedges. Grill in preheated oven for 18-20 minutes till done. Turn over once in between Serve with sauce or cheese dip. Sumi says:I use Red chilli flakes and the herb pouches left over from Pizza orders!They work great. The seasoning pouches work good for these kind of dishes