The eggplant used for this is the dark purple Indian eggplant which is oval in shape. Normally the ones we find in the Indian stores are real small, but I try to pick the biggest of the lot!
Ingredients:
Fresh grated coconut – 1 cup
Roasted green chillies – 3-5
Tamarind- a tiny bit
Salt to taste
Roasted Eggplants – 2 medium sz
Method:
The eggplants need to be put directly on the gas stove (if you have one) till the skin is charred and when poked with a finger you feel that it is soft and cooked. If you don’t have a gas stove you can put it under the broiler and keep turning it now and then till it is uniformly done. Peel the skin and slit open the eggplant/brinjal. Then chop it up into tiny bits or squeeze with your fingers.
Grind the top 4 ingredients into a smooth paste with some water. Add the eggplant and pulse together everything. Don’t make it a smooth paste…it is good to have a little texture. Season with a little oil, crushed garlic/ a pinch of hing, mustard, red chillies and curry leaves. Serve as a side with Dosa/Rice/Kadabus.
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