Thursday, 7 May 2015

KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP / कोळाचे भरीत



KOLACHE BHARIT / TAMARIND & COCONUT FLAVOURED BRINJAL DIP / कोळाचे भरीत 

INGREDIENTS

Large brinjal / eggplant
1 no
Onion finely chopped
½ no
Thick imli / tamarind pulp
2 – 3 tbsp
Thick coconut milk  OR coconut powder
½ cup  OR 2 – 3 tbsp
Fresh scraped coconut
2 tbsp
Green chilli cut in 2 – 3 pcs each                                
2 nos
Gul / jaggery             
1 tbsp
Salt
T.T.
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Coriander leaves chopped
2 – 3 sprigs

METHOD:


1.       Apply oil on the brinjal, poke 2 to 3 holes in it and roast the brinjal on an open flame.

2.       Poking holes helps the steam to escape.

3.       Make sure the skin is completely charred from outside and the pulp is mushy inside.

4.       Remove and allow to cool.

5.       Peel off the charred skin and lightly run water over the pulp to remove off any stubborn charred skin.


6.       Mash the pulp with a fork or the back of a spoon.


7.       To it add the onion, tamarind pulp, jaggery, scraped coconut, coconut milk or powder and coriander leaves. Season with salt. Mix well.




8.       Heat oil, add in the rai seeds. When they crackle, add the heeng and chillies.


9.       Pour the tadka over the brinjal mash and mix well.


10.   Serve chilled as a side along with chapati or phulka or you can also serve it as a dip.





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