Wash and wipe the brinjal dry. Apply a little oil on brinjals and roast them on fire till the skin becomes charred. Leave it to cool. Then remove the charred black skin as shown in the picture below. Chop it into small pieces and keep it aside.
Soak tamarind in just a tbsp of water or use 1/2 tsp of tamarind paste.
Heat oil, add mustard seeds, when it splutters, add urad dal, hing, red chillies and saute till dal turns golden brown.
Grind the above with tamarind adding very less water to a smooth paste.
Then add the chopped roasted brinjal, salt needed and grind just for a few seconds. (It should not be a fine paste).
It tastes great when mixed with rice and ghee. It can also be had as a side dish for dosa and chapati.
You might also like Baingan Bartha recipe made with smoked eggplant/ brinjal.
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