This is a style of roasted and mashed eggplant from the southern state of Karnataka.
It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.
You can watch the video on my Instagram feed @deshpandetara
2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS
1/2 TSP URAD OR WHITE BENGAL GRAM
1/2 TSP MUSTARD SEEDS
1/4 TSP FENUGREEK SEEDS (OPTIONAL)
1 TSP TAMARIND EXTRACT OR TO TASTE
1 TABLESPOON CASHEW PIECES UNSALTED
1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED
1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)
1/2 TSP JAGGERY (TO TASTE)
1/2 TBSP PEELED AND CHOPPED GINGER ROOT
1/2 TSP TURMERIC POWDER
3 TABLESPOONS VEGETABLE OIL
CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH
Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.
Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.
Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.
Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.
Garnish with fresh chopped coriander leaves.
Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.