Aubergine/Eggplant Bhajji OR Dip
This recipe is from my mom which is similar to baingan bharta. This recipe so rustic and beautiful. It is a hot favorite at home and for anyone I have made it for. It is also pretty simple, not requiring special spices. The other ingredients added to the dish are potatoes, green chillies and onions which are packed a mighty nutritional punch in one single dish.
Eggplants/Aubergine comes loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrients to a meal. Eggplant promotes good health even to the point of helping to prevent cancer and lowering cholesterol.
Preparation time- 15 – 20 minutes
Cooking time-15 minutes
- Aubergine -1big (or eggplant 4-6 small)
- Tamarind- lemon size (soaked in 1/2cup hot water for 30minutes-1 hour)
- Cumin seeds-1tsp
- Curry leaves-8-10
- Slit Green chillies-3-4
- Chopped onion- 1medium
- Finely chopped onion-1 medium
- Natural low fat Yogurt- 1cup
- Chopped coriander/cilantro
- Squeeze the water from the soaked tamarind and set aside.
- Wash and prick aubergine/eggplant with knife. Steam cook aubergine in a steamer or a saucepan until tender enough to peel.
- Parallel boil water and cook potatoes until soft (just enough to mash)
- When the eggplant and potatoes are cool enough to handle, peel (the skin of both)
- Mash the peeled eggplant, potatoes in tamarind water and set aside.
For the dip:
- Heat oil in the pan. Add cumin seeds, curry leaves as it splutters.
- Add onion, green chillies and saute for 2-3 minutes.
- Stir in the eggplant- potato puree and cook stirring until it comes to boil.
- Once it comes to boil simmer for 2-3 minutes. Turn off the flame and garnish with chopped coriander.
Serve Hot OR Cold as a side dish or Dip Or spread:
- Allow it to cool completely and stir in yogurt, chopped onion and serve.
Goes well with Chapathis/Roti: