This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.
- 2 Brinjals
- 3 tbsps Coconut oil
- 2 green chillies finely chopped
- 1 tbsp Tamarind paste
- 1 level tsp Hing/asafoetida
Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.
Method of Roasting: