Wednesday, 15 February 2012

Vankaya bhajji / Roasted Egg plant curry

The eggplants are traditionally roasted them on hot coal. Alternatively we can also roast them on a direct flame. This recipe has a characteristic smoky flavor from roasting the eggplants until they blacken, mashed and combined with spicy coconut powder.

Serves for 2 persons

3 eggplants
Oil – 1 tsp
Kobbari podi (Spicy Coconut Powder)

Poke the eggplants with a fork or sharp knife to allow the steam to escape while roasting them on the fire.
Lightly oil eggplants, then place them on the fire directly.
Roast them until the outsides are charred and crisp. Approx 20 – 30 min. Easy way to hold them is,  skew them to the skewer and place them on the fire.

Remove the eggplants from fire, remove the skin when they are still hot. Skin will get tightened when cold.

Remove the stalks and take the pulp into a bowl and mash thoroughly. Mix the Spicy coconut powder with the mashed eggplant.

Can be served with hot rice or even used as a spread on toast.

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