Roasted eggplant subzi is one of my favorite recipe from my childhood, I like to have it with pappu annam-it’s cooked toor dal mashed along with turmeric powder and salt, mixed with hot rice and ghee. My MIL make this recipe slight differently, she add little extra tamarind juice and sambar powder. Do try that too, its spicy and tangy taste goes well with white rice and papad.
[recipe title=”Roasted eggplant subzi” servings=”3-4″ time=”30mins” difficulty=”easy”]
Ingredients:-
| Eggplant/brinjal | 2 (big and fat ones) |
| Onions | 4-5 |
| Tamarind | small lemon size |
| Dry red chilies | 4 |
| Turmeric powder | pinch |
| Oil | 3 tsp |
| Mustard seeds | ¼th tsp |
| Hing | pinch |
| Salt | to taste |
Procedure:-
Wash and dry the eggplants, now roast them in the open flame. Once it roasted well on all sides, place it on the plate and cover it with a bowl-it helps to peel the skin easily. Mean while soak the tamarind in sufficient water and keep it aside. Place a wide pan on medium flame and add oil followed by mustard seeds, hing and dry chilies. Fry them for minute or till the mustard seeds start to pop. Now add finely chopped onions and fry well till they golden, now mash the tamarind and add around 3 tbsp, pinch of turmeric allow it to come to a boil. Now switch of the flame and add peeled and mashed roasted eggplant and salt. Mix well and serve it with dal rice/rasam rice/ghee rice.
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