Charcoal Roasted Brinjal Raita

Name: Charcoal Roasted Brinjal Raita
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 Brinjal; 2 Jaggery 2; 1 Tamarind; 1 1/2 tsp Salt; 7-8 Jeera chilli; 1/2 ltr Water; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder; As needed Coriander leaves to garnish; 3 tsp coconut oil; 1 Red chilli; 1 tsp Mustard seeds; 1 tsp Urad dal; As needed Curry leaves

Rajeshwari Bhat @cook_9123943

#ingredient4
Charcoal roasted brinjal which tastes great with anything and everything.This Brinjal Gojju / Sutta Badanekayi Hunase Gojju is slighty tangy, slighty sweetish and slightly spicy. This brinjal is roasted by using the ash of heat wood in traditional way. Once the eggplant is roasted, it takes just few minutes to make this dish. The flavor of brinjal with heat wood smoky smell gives unique taste with rice, dosa, idli and so on.

Rajeshwari Bhat @cook_9123943

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Ingredients

30 minutes

4 servings

2Brinjal
2Jaggery 2
1Tamarind
1 1/2 tspSalt
7-8Jeera chilli
1/2 ltrWater
1/2 tspRed chilli powder
1/4 tspTurmeric powder
As neededCoriander leaves to garnish
3 tspcoconut oil
1Red chilli
1 tspMustard seeds
1 tspUrad dal
As neededCurry leaves

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Steps

30 minutes

1

Wash the eggplant and pat dry.
2

Keep it for roasting, on open flame under heat wood smoke(on charcoal).
3

Remove from the heat of charcoal when the brinjal shrinks in size and skin of brinjal has charred nicely.
4

Surrounding filled with lovely smoky aroma.
5

Allow brinjals cool for 5-10 mins.
6

Remove peel charred skin.
7

Discard the stem.
8

Chop into small pieces.
9

In a cooking vessel take tamarind soaked, squeezed and strained water.
10

Add salt, chopped green chilli.
11

Add Jaggery, let it dissolves completely.
12

Mash the brinjals finely.
13

Add finely mashed brinjal.
14

Add turmeric powder, Red chilli powder, mix well.
15

If required add some water and adjust the salt and consistency.
16

Prepare the tempering....in a small pan,heat oil, add mustard seeds,urad dal and red chilli.
17

Once they splutter add curry leaves.
18

Turn off flame, pour this tempering on gojju.
19

Mix well, garnish with chopped coriander leaves and serve.