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…
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
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
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
So do try this recipe and post in your valued
likes and comments!