Friday, November 7, 2008

Sutta badane hashi (Smoked Brinjal Raitha)

There are umpteen dishes that could be prepared with smoked brinjal (sutta badane). Some of them being, baigan bartha, sutta badanekayi bajji etc. Here is one more interesting recipe using smoked brinjal.

To prepare this, I usually prefer Udupi Gulla (one of the brinjal varieties), but after leaving India, there was hardly any chance of getting it. So, I started preparing this with any kind of brinjal available. To know more about Udupi gulla, see this & also this.

This is easy to cook, yet tastier side dish for rice, pulav or chapathi/roti. As said by one of my friend, it tastes great with ragi mudde (finger millet balls) too :))



Ingredients:

1 brinjal
1-2 green chillies
2 tbsp grated coconut
1/2 cup curd/yogurt
1 tsp chopped cliantro/coriander leaves
salt according to taste

For tempering:
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves

Preparation:

  • Wash & dry the brinjal. Smear a little oil throughout to the brinjal.
  • Cook this brinjal over hot charcoal or gas flame or in a microwave for 3-5 minutes (The brinjal looks burnt from outside, but need not worry)
  • Now, remove the outer skin of the brinjal & mash it thoroughly.
  • Make a paste of grated coconut & green chilli using little water.
  • Add this paste & salt to the mashed brinjal.
  • Also, add curd to this.
  • Prepare the tempering/oggarane. In a seperate pan, add oil, when oil is hot, add mustard seeds. When mustard seeds splutter, add curry leaves & add this tadka to the brinjal mixture.
  • Garnish it with coriander. Sutta badane hashi is ready.
Note: Serve this hashi after 10 mins, as the sutta badane absorbs the curd & the coconut mixture. As said before, it goes well as a side dish for rice or can even be consumed as a raitha for any pulav prepared.