This South Indian dish is well suited with

rice .The fleshy eggplant or Aubergine is the

best for these type of dishes.

The brinjal is roasted/steamed and mixed with

tamarind and spices in the authentic recipe

My version of this dish was, to add mango for

the tangy taste, and it turned to be much more

tastier than the original recipe .

The best type of rices to match this would be

plain steamed rice ,cummin seed rice ,coconut

rice or any pulaos.

Now to the recipe…

INGREDIENTS

1 big brinjal ( Aubergine,Egg plant,)

1 raw mango ( peeled and chopped)

1-2 tsp cummin seed powder

1 tsp chilli flakes.

1 tsp oil ( olive oil,sesame oil)

Salt to taste

For tempering

1 tblsp ghee / sesame oil

1/2 tsp mustard seeds

1-2 dry chillies

Small piece of ginger chopped

Few curry leaves

A tsp of jaggery powder (add after tempering)

Coriander leaves to garnish.

A pinch of asafoetida

METHOD

Steam/roast the brinjal, and mango together

with salt and a tsp of oil .

Remove after it is cooked and scoop out the

pulp if you don’t like the skin .( I blended with

skin on with the mango ).Blend with the mango

and temper with the ingredients listed for

tempering .Add cummin seed powder and chilli

flakes.Remove from fire .

If you prefer , you could add finely chopped

onions ,green chillies and a little coconut to

garnish.

So do try this recipe and post in your valued

likes and comments!