This is the second variety of Brinjal Bajji that I am posting. The first one was with Hing /Asafoetida. This one is using onions. This preparation goes well with rice or roti. The bajji is best made using the large variety of Brinjal available for making Bhartha as it can be easily roasted.
500 gms Brinjal
1 large onion finely chopped
3 green chillies minced
1/2 tsp tamarind paste or juice of half a lime
2 tbsps coconut oil
Apply a little oil all over the brinjal and roast it on an open flame on your gas stove. Alternatively it could be grilled too. Take care to see that it is roasted evenly on a gentle flame. Allow to cool. Peel the brinjal. The charred skin comes off easily. Mash the brinjal well. Crush the minced chillies with salt. Tip them into the mash. Add finely chopped onions, tamarind paste or lemon juice and drizzle with coconut oil. Mix well and serve. This preparation needs to be refrigerated if not used immediately.
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