Brinjal Puddi Sagle

Ingredients :

5 nos - Brinjal (Aubergines/Egg plant)
1 cup - Grated coconut
10 nos - Fried red chillies
1 tsp -Tamarind paste
2 tsp - Coriander seeds
1 tsp - Fenugreek seeds
1 tsp - Jaggery
Salt to taste
1 tbsp - Mustard seeds

Cooking Instructions :

- Wash the brinjals, cut into large square pieces and keep aside.
- Prepare the masala using grated coconut, red chillies, tamarind, salt and jaggery. Add fried coriander and fenugreek seeds to this masala, and grind to a fine paste.
- Smear the brinjal pieces with this masala.
- In a pan add 2 tbsp oil, mustard seeds. When it splutters add brinjal pieces and just sprinkle a few drops of water and cook on a low flame.

Brinjal Bajji

Ingredients :

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.