Recipe by Sophie Menezes
Ingredients:
2 big brinjals/aubergine (tender)
2 big onion (finely chopped)
1/2 small freshly grated coconut
3 tsp coconut oil
1 tbsp rasam or vegetable powder
4 stalks coriander leaves (very finely chopped)
1 lemon - juice (adjust to taste)
salt
Steps:
- Roast the brinjals on all sides till the skin becomes brown-black (about 10 minutes) on a ranni (firewood) or over a direct flame. Keep turning it so it doesn't get burnt. Once done, keep it aside to cool.
- Take a fork and carefully peel off the brinjal skin. Cut the stalk.
- Mash the brinjal with a fork.
- Add the onions, lemon juice, salt and rasam/vegetable powder. Check the taste and adjust spices if required.
- Before serving, add grated coconut, coconut oil and coriander leaves.
- ENJOY!