Vangyache Barit/ Roasted Eggplant Mash


Roasted eggplants are a delicacy enjoyed all over the world. In India, its is usually charred on a charcoal fire to bring out the flavors. The eggplant flesh is them mashed and cooked with spices. The smoked flavor elevated this humble vegetable to a different level. In Goa, the smoked eggplants are mashed with basic ingredients to create a light side dish. Mom has tried to recreate this magic in my Toronto kitchen minus the charcoals and it still taste great.

Ingredients:
1 large eggplant
3-4 green chilies
1 lemon size ball of tamarind
1/4 cup freshly grated coconut
1 medium sized chopped onion
salt ot taste




Directions:
Prick the eggplant to create holes in the skin . Apply oil all over the eggplant and grill on a flat girdle on stovetop  or in the oven.
If doing on stovetop keep rotating the eggplant to make sure all sides get equally charred.
Its ready when the skin has all browned and lost its shape. Keep aside to cool.
Slit the green chilies and roast them in the same way till the skin chars.
Soak tamarind in warm water for 30 mins and extract its pulp.
Once eggplant has cooled, gently peel off the charred skin. Remove the flesh from within. It should be mashable. If the flesh is still slightly firm you can grind it.
Add the chooped onions, chillies, coconut , tamarind paste and salt. Mash this mixture by hand till its incorporated well.
Serve as a side dish with your meal or as a dip.

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa...
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
Read more