Ingredients:
• 6 – burger buns
• 3 – brinjals, firm and healthy
• 2 – Onions
• 2 – potatoes, boiled, peeled and mashed
• 1/2 tsp – ginger, grated
• 1/2 cup – Cottage cheese (paneer), grated
• 1 – cucumber, sliced thinly into rounds
• 1 – tomato, sliced thinly into rounds
• 1 – onion, sliced thinly into rounds
• 1 tbsp – oil
• 1/2 tsp – Garam Masala
• Salt and pepper to taste
• Butter to brush buns
Method:
- Slit buns horizontally keeping lower portion bigger. Shape hollows in lower halves, keeping enough all around.
- Hold brinjals over direct flame to roast till skin blackens.
- Wash to scrape off burnt skin. Mash. (Alternately, make slits, dot with butter and microwave till soft. Mash with skin).
- Heat oil, add chopped onion, fry till tender.
- Add ginger, garlic and fry further for a minute.
- Add brinjal pulp, stir.
- Add garam masala, salt, pepper and simmer till thick or oil oozes from bubbles.
- Add bun scraping, stir. cool.
- Mix salt in potatoes. Keep aside.
- To Serve:
- Fill each hollow with brinjal mixture.
- Cover and seal with a layer of potato mixture, spread to the edge of bun.
- Roast on a greased, hot griddle, potato side down, till golden.
- Remove and turn carefully with a spatula.
- Place over potato, a slice each of onion, tomato, capsicum and cucumber.
- Garnish with grated paneer. Dot with ketchup.
- Place upper half of bun. Brush with butter.
- Bake till warm.
- Serve hot with French fries and sauce and chilled cola.
Recipe courtesy of Saroj Kering