Roasted Brinjal Chutney

Roasted Brinjal Chutney

Once a year, on Good Friday my Mum would make this hated recipe. Back then, brinjals were number one on the list. None of us were fans of vegetarian food, especially Roasted Brinjal Chutney and protested in vain.  My Mum would insist on the traditional Good Friday food which included Ganji ( Mangalorean rice Porridge) and Roasted Brinjal Chutney.  She would roast the brinjal on hot coals as we had two wood fires for cooking in our kitchen. In the absence of that, I used my trusty gas stove to make the traditional Roasted Brinjal Chutney. Like us, my daughters hated this recipe and I switched to other vegetarian foods that they enjoyed. Suddenly out of the blue I had a request for a traditional class which included Roasted Brinal Chutney and I found myself making it successfully. Everyone loved it and the dish was resurrected in my kitchen after many years. Nowadays, we love brinjal/aubergine/egg plant and the Roasted Brinjal Chutney is even eaten with bread and butter.

The Recipe For Roasted Brinjal Chutney:

The Ingredients For Roasted Brinjal Chutney:

1 large brinjal, about 250 gms

1/3 cup grated coconut

2 green/red chillies

Salt to taste

1 clove garlic

½ inch ginger

1 medium onion

1 tbsp coconut oil

Pictorial For Roasted Brinjal Chutney

Place steel frame on medium flame

Wash and dry brinjal

Poke holes all over

Brush ghee on brinjal

Place brinjal on frame

Turn over and roast other side

Roast all sides

Roast untill fully charred

Fully Charred

Cool and peel

Other ingredients

Stir fry other ingredients

Fried Ingredients

Grind everything together with salt

Brinjal Chutney

Roasted Brinjal Chutney

Ganji, Theli and Brinjal Chutney

Method For Roasted Brinjal Chutney:

Wash and dry the brinjal.  Prick with fork all over and brush with ghee all around.

Place metal frame on gas stove and switch on the flame to medium.  Place the brinjal on the stove and roast until black all over.  It took me 10 minutes approximately.  The brinjal shrinks in size and the juices will start flowing out. Remove from heat.  Cool completely. Peel the brinjal and keep till required.

Heat pan with oil. Gently stir fry all ingredients except brinjal for a few minutes till aromatic. Cool and grind with the brinjal to a smooth consistency.

The warm, smoky flavour of this simple dish is second to none/cannot be described.

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