Good Friday Lunch Ganji & Brinjal Ghee Roast

Good Friday Lunch Ganji & Brinjal Ghee Roast

Tastes of Mangalore

Good Friday lunch was always Ganji (Rice Porridge), Brinjal and Sandige (Fried Sago Crisps) with Mango Pickle or whatever Pickle my Mum made that year.  She was very particular about maintaining tradition and it was a wonderful way to teach us about our culture and religion.

When I had my own home, I stuck to the tradition with a variation in the Ganji and Brinjal Recipes.  This is what we had today for lunch.

Good Friday Lunch Ganji & Brinjal Ghee Roast

Coconut Milk Ganji

Brinjal Ghee Roast

Polly Mango Pickle

Sandige

Coconut Milk Ganji

This was made and sent to me by a good friend some years ago and is really quite delicious. It is very popular in Udipi and the surrounding areas amongst all communities.

Ingredients:

1 cup boiled rice and 6 cups water; 3 cloves garlic, crushed; 1 inch ginger, crushed; 1 cup thick coconut milk or 1 cup warm water mixed with 1 packet of coconut powder.

Wash the rice three to four times in running water and pressure cook in 6 cups water for 20 minutes withal ingredients till soft.  Add salt and 1 cup thick coconut milk and simmer again if required. Cook until soft and porridge like.

Variation:

Add ¼ cup mung dhal; 1 tbsp methi seeds

The fenugreek/methi seeds are a reminder of the bitter gall given to Jesus on the cross.

NB:  I used basmati rice today with mung dhal and fenugreek seeds

Brinjal Ghee Roast

Brinjal Ghee Roast

Place brinjal on frame

Roast untill fully charred

Ingredients:

2 medium eggplants/brinjal/aubergine around 550 grams

ghee for brushing

For the Brinjal

Ingredients:

1 tbsp ghee

4 large garlic cloves chopped

1 inch ginger chopped

2 green chilies or to taste chopped

1 medium red onion 120 grams, chopped

2 medium tomatoes 280 grams, chopped

1 tbsp grated coconut

1/2 tsp red chili powder or to taste

1 tsp coriander (cilantro) powder

1/2 tsp jeera (cumin seed) powder

3/4 tsp salt or to taste

Garnish:

Coriander leaves and baby tomatoes.  See image

Method:

Stir fry the grated coconut on medium heat (no need to add oil as the coconut is oily enough) until golden brown.  Keep aside until required.

Rinse the brinjal and pat dry. Brush it with little ghee all over. Put the brinjal directly on a heated metal frame and roast, turning often for around 10-12 minutes until completely charred.

Once roasted (to check if it’s done, insert a skewer/toothpick inside the brinjal, it should go in easily) use a pair of tongs to remove the brinjal from heat and keep in a covered bowl to sweat for 15 minutes.  This makes it easier to peel the skin when cool.

Next, mash using a fork or spoon. Keep aside.

Heat ghee in a pan on medium heat. When hot, add the chopped ginger and green chilies. Saute until they start changing colour and you get a wonderful smell about 2 minutes.  Then add the chopped onion and cook for 2-3 minutes until translucent.  Add the chopped tomatoes and mix. Cook the tomatoes for 5 minutes until soft and oil oozes out of the masala.  Add the roasted coconut and the mashed brinjal and mix well.  Add the red chili powder, coriander powder, jeera powder, salt and mix to combine. Cook for 5 minutes on medium-low heat, stirring often.  Stir in the chopped coriander leaves and mix. Remove pan from heat.  Serve hot with the Coconut Milk Ganji, Mango Pickle and Sandige.

Some Other Brinjal Recipes:

Baked Brinjal Fan

Baked Brinjals with Pomegranate Balsamic Vinegar

Brinjal in Spiced Yoghurt

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