Serves around 5 as a side dish
Usually served with white rice topped with a bit of ghee or raw sesame oil, with a side of crisps or pappadum
Ingredients:
- 2 large round eggplants of medium size (around 3 lbs), washed and dried
- 1 Tbsp Vegetable oil, plus some more to rub on the eggplant
- 2 Tbsp split black lentils (known as split urad daal, can be found in ethnic Indian grocery stores)
- 4-5 dried red chilies
- 1/2 tsp mustard seeds
- 2 tsp tamarind paste mixed with 1/4 cup hot water (or made from 2 small marble-sized pieces of tamarind soaked in 1/4 cup hot water and squeezed)
- Pinch turmeric
- Optional: 1/4 tsp asafoetida (known as hing, can be found in ethnic Indian grocery stores)
- salt to taste
Method:
- Roast the eggplant:
- Pierce the washed and dried eggplant a few times with a fork (some cooks say this step can be skipped, but I am afraid the eggplant will explode)
- Rub lightly with vegetable oil and place on an baking sheet covered with aluminum foil under a broiler.
- Broil on high for around 45 mins or so, turning the eggplant around every 10-15 mins or so. You know it is done when the skin shrivels and caves in.
- Cover lightly and let sit until cooled
- While the eggplant is cooling, heat the vegetable oil in a pan. When the oil is hot, reduce the flame and add the mustard seeds. When the mustard seeds pop, remove into a small cup, leaving the oil behind
- Add the split black lentils and red chilies in to the same pan with the oil and saute until the lentils turn golden brown. Switch off the heat and let cool. When cool, grind the black lentils and red chilies in to a coarse powder and set aside
- Uncover the cooled eggplant, place on a plate to catch the liquids and peel the skin. If there is flesh sticking to the skin, gently scrape it off on to the plate. Coarsely mash the eggplant pulp with a spoon or fork.
- Heat the tamarind water with a pinch of turmeric and asafoetida (if using) in the same pan until it boils well and reduces to half the amount and the smell of raw tamarind is gone. Switch off the heat
- Add the powdered lentils and red chilies, mashed eggplant, mustard seeds and salt to taste and mix well
- Serve at room temperature with white rice