1 no - Brinjal
Salt to taste
4 nos - Green chillies
1/4 tsp - Tamarind
1/8 tsp - Asafoetida
2 sprigs - Coriander leaves, for garnishing
1 tbsp - Coconut oil
1 no - Onion
Cooking Instructions :
- Apply a thin coat of oil to the brinjal (Egg Plant/Aubergine) and place on a naked flame of medium heat. Rotate the brinjal often so that it is cooked evenly from all the sides.
- Remove from flame only after the skin of the brinjal turns black.
- Allow it to cool, then slowly remove the skin, wash the brinjal and mash it.
- Add crushed green chillies, salt, tamarind water, asafoetida, coriander leaves, coconut oil and mix properly. Chopped onions may be added.