Friday 13 November 2015

Vaigana Bajji (Brinjal chutney)

I remember my grand mother used to prepare this by putting  brinjal on the charcoal fire  which used to give a very rustic smell and aroma.  This is nothing but a Konkani version of Baingan ka Bhartha.


Brinjal                              -  1 big

Green chilly                    -  2

Gandhari chilly              - 5 to 6 optional

Tamarind                        -  small piece

Onion                              -  1 finely chopped

Coconut oil                     -  1 or 2 tsp

Salt to taste



Apply little oil to whole brinjal, keep it on low flame, keep turning the brinjal until all sides are burnt and cooked inside.  Once done, put the brinjal in a bowl close the lid and keep aside for 5 to 10 minutes.  Let it cool for sometime.  Then crush all  chillies and keep aside, add little water to tamarind and make a puree.  Then peel the dark outer skin of brinjal and smash completely.  Add tamarind puree, crushed chillies,  chopped onions and salt to the smashed brinjal and mix it well, add one or two tsp of coconut oil.  Serve with rice or rotis.

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