This recipe calls for Eggplant to be roasted gently on a direct flame, till the skin is charred and the insides of the Eggplant nice and mushy. This preparation is made all over India, but the spices used vary depending on the region where it is made. Posting a Vangyache Bharith from the state of Goa.
Ingredients :
- 250 gms Large sized Eggplant
- 2 green chillies
- 1 large onion
- 1inch piece ginger
- 3 tbsps grated coconut
- 1tsp tamarind paste
- Coriander leaves
- Salt
- Oil
Method :
Wash and pat dry the Eggplant. Smear it with oil and roast it on an open flame, turning it repeatedly till the entire skin gets charred. Allow it to cool. Peel it and discard the charred skin. Mash it well. Coarsely grind ginger, green chillies, tamarind paste and salt. Tip it into the mash. Chop onions fine and add them too. Mix thoroughly. Garnish with coriander leaves.
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