Brinjal roasted directly over a flame and mashed with garlic, green chilli and Gujarati spicing — the Gujarati version of roasted brinjal with sweet-sour-spiced character.
Ingredients
2 large brinjals — roasted over direct flame until completely charred and soft
1 medium onion — very finely chopped
2 green chillies — very finely chopped
4 garlic cloves — roasted briefly and crushed
2 tbsp oil
1/2 tsp mustard seeds
8 curry leaves
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp sugar
1 tbsp lemon juice
Salt
Fresh coriander
Method
Roast brinjal directly over a gas flame with tongs, turning every 2 minutes, until completely charred on all sides and completely soft inside — 12 to 15 minutes.
Roast garlic briefly over flame.
Peel charred skin from brinjal. Discard skin. Peel garlic.
Mash the roasted brinjal flesh coarsely. Add roasted garlic.
Heat 2 tbsp oil in a pan. Add mustard seeds — pop. Add curry leaves.
Add finely chopped onion and green chillies. Cook on medium for 5 minutes.
Add turmeric, red chilli powder and coriander powder. Cook 1 minute.
Add the mashed roasted brinjal. Stir well. Cook 3 minutes.
Add sugar, lemon juice and salt. Mix.
Garnish with coriander. Serve with thepla or roti.