using charcoal. The taste however is similar to that cooked on charcoal. I seriously love the tangy taste and this does not make me miss “maa ke haath ka khana”. The procedure mentioned below is how Goan’s cook Baingan ka Bharta. I added a little more tamarind paste as I really love it that way.
1 big brinjal/eggplant
2 onions, finely chopped
2 green chillies, chopped
1/2 cup chopped coriander leaves, finely chopped
1 tablespoon tamarind paste
2 tablespoon freshly grated coconut
1 marble sized ball of tamarind
Salt to taste
1 tablespoon oil
Clean the brinjal and make 4 -5 slits as shown below.
Heat a frying pan and spread 1 tablespoon oil.
Apply oil to the entire brinjal and keep it on the pan and cover it as shown below.
After sometime open the covering and turn the brinjal carefully to the other side.
Carefully insert the marble sized tamarind ball through one slit and again cover the lid.
Keep on turning the brinjal till it gets cooked on all sides.
This might take 25 – 35 Min’s.
Once cooked it will turn brown and it will emit water as shown below.
Let the brinjal remain covered until it cools.
After cooling, peel it off.
Mash the pulp and mix in finely chopped onions and green chillies.
Add grated coconut and mix well.
Mix in the tamarind paste.
Add salt to taste.
Garnish with chopped coriander leaves.
Note: The post has been updated with new image on 23-10-2016