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 :))
1-2 green chillies
2 tbsp grated coconut
1/2 cup curd/yogurt
1 tsp chopped cliantro/coriander leaves
salt according to taste
1 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves
- 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.