Gulla Bhajji - Shamala Bhat
Recipe
1 big brinjal
1 medium onion ( option ) instead of onion u can use hing. One of these.
3 green chillies
4-5 tablespoons of oil
3 tablespoons of chopped fresh coriander
3 tablespoons of grated coconut
2 tablespoons of tamarind
Salt to taste
Preparation Method:
Wash the brinjal. Do not remove the stem portion as it comes in handy while roasting the brinjal on the gas flame.
Wipe the brinjal dry, coat it with a thin layer of oil.
Keep a mesh on a medium flame and keep the brinjal on it. Roast it uniformly on all sides by turning it, rotating it every now and then until its cooked through on all sides.
Use a mesh to hold the brinjal on the flame, because the brinjal collapses as it cooks. You can get your hands free while your brinjal sits on the mesh and gets roasted. Or else you need to hold the brinjal with your hands throughout the roasting process.
Once cooked keep the brinjal closed in a bowl. This resting period helps it cook on the inside.
Meanwhile soak tamarind in 1/4 cup water.
Once the brinjals cooled completely, peel the brinjal. If the carbon particles stick to the outer portion of the eggplant, give it a wash.
Smash the peeled eggplant in a bowl. Smash the tamarind in the water it was soaked so that it gives out its pulp.
In another bowl add green chillies, salt and smash them a little.
Add the tamarind water, grated coconut, smashed brinjal, chopped fresh coriander, coconut oil and mix well and serve..
1 medium onion ( option ) instead of onion u can use hing. One of these.
3 green chillies
4-5 tablespoons of oil
3 tablespoons of chopped fresh coriander
3 tablespoons of grated coconut
2 tablespoons of tamarind
Salt to taste
Preparation Method:
Wash the brinjal. Do not remove the stem portion as it comes in handy while roasting the brinjal on the gas flame.
Wipe the brinjal dry, coat it with a thin layer of oil.
Keep a mesh on a medium flame and keep the brinjal on it. Roast it uniformly on all sides by turning it, rotating it every now and then until its cooked through on all sides.
Use a mesh to hold the brinjal on the flame, because the brinjal collapses as it cooks. You can get your hands free while your brinjal sits on the mesh and gets roasted. Or else you need to hold the brinjal with your hands throughout the roasting process.
Once cooked keep the brinjal closed in a bowl. This resting period helps it cook on the inside.
Meanwhile soak tamarind in 1/4 cup water.
Once the brinjals cooled completely, peel the brinjal. If the carbon particles stick to the outer portion of the eggplant, give it a wash.
Smash the peeled eggplant in a bowl. Smash the tamarind in the water it was soaked so that it gives out its pulp.
In another bowl add green chillies, salt and smash them a little.
Add the tamarind water, grated coconut, smashed brinjal, chopped fresh coriander, coconut oil and mix well and serve..
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