This is one side dish that comes into my mind instantly when I see eggplant! I used to dislike this veggie earlier, but now with a wide variety of dishes that can be prepared with the eggplant, I actually started liking it. This is quite easy to prepare - cook the eggplant on stovetop till the outer skin is burnt, after which the skin is removed and the inner part is added to a ground coconut chutney. Tastes great with chapathis, rottis, esp Ubbu rotti, and even with rice.
Burnt Eggplant in Coconut Chutney |
Preparation time : 5 min Cooking time : 15 min Serves : 4 Ingredients: Eggplant - 3, medium sized, preferably purple ones Coconut - 1 cup, grated Green chilies - 5-6, depending on taste Channa dal - 2 tsp Curry leaves - 2 sprigs Coriander leaves - 1 Tbsp, chopped Cooking oil - 1 tsp Jaggery - a small pinch (optional) Tamarind - a small marble sized ball Salt - ½ tsp or as per taste Turmeric - 1 pinch For Tempering: Cooking oil - 1 tsp Curry leaves - A few sprigs Mustard seeds - 1 tsp Asafetida - a pinch, powdered Method: • Wash the eggplants, make sure there are no holes on the outer skin, which means there might be bugs inside • Smear a few drops of oil over the eggplant • Switch on the gas and place these eggplants directly over the flame • Turn it around every now and then and ensure an even blackening of the outer skin. This will take around 2 minutes per eggplant. • Poke the back of a spoon or a knife to check if it is cooked soft inside. • Repeat this for all the eggplants and set aside to cool • Meanwhile, roast green chilies, curry leaves and chana dal in a few drops of oil till they change color • Grind the above with coconut, turmeric, salt, tamarind, jaggery, coriander leaves, adding a little water if needed • Transfer the ground chutney to a serving bowl • Once the burnt eggplant is cool enough to handle, peel the outer charred skin. A thick layer comes out easily. • Mash this slightly or cut with a knife to get small pieces • Add it to the ground chutney and mix well For tempering / tadka: • Heat the oil in a pan, add mustard and allow to splutter • Add curry leaves • Garnish with tadka Tips n Tricks: • Do not make the chutney too smooth – a little coarse consistency will give a better taste • You can just bake the eggplant in oven too. But make sure to prick some holes all over, to prevent it from bursting inside the oven! |
this combination for chutney with eggplant n coconut is awesome ... never got a idea like this...thanks for sharing
ReplyDeleteSatya
(SuperYummy Recipes.com)
Thats a nice & different kind of dish with eggplants,lovely recipe too..
ReplyDeletevery new to me... looks lovely....
ReplyDeleteWoww fantastic, lovely dish,thanks for sharing..
ReplyDeleteSounds interesting .I love the taste of burnt eggplant .I will try this dish
ReplyDeleteHey Sumana, thanks for sharing the recipe that I had asked for. Will try it out and let u know...I am sure Hari wud love it:)
ReplyDeleteDouble yumm!! We do roast brinjals but usually make a raitha or gojju out of it or just eat it with ghee and rice. Mixing this in coconut chutney is a new idea to me..
ReplyDeleteಅಮ್ಮ ಮಾಡುತ್ತಿದ್ದರು ಇದನ್ನು.
ReplyDeleteನನ್ನ ಇಷ್ಟದ್ದು.
ಬಹಳ ದಿನ ಆಯಿತು ತಿನ್ನದೇ!
ಅಮ್ಮನ ನೆನಪು ಕಾಡಿತು...
Thanks everyone for your comments....
ReplyDelete@Sitaram
Dhanyavadagalu.... eega matte nimma maneyavarinda idannu madisikondu saviyiri...
Hi Sumana,
ReplyDeleteI tried this out yesterday, and it came out damn good. My in-laws praised me saying it tasted as though their mothers did.A big thank you for such a good recipe.
Hi Soumya! Thank you so much for letting me know :)
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