You may call this a fusion dish of Maharashtrian style 'Vangyache Bharit' and an 'International dip' with 'Indian Tadka'. This dip can be served with Garlic Bread or Cream Crackers or with Maharashtrian Bread like 'Bhakri'.
Servings: 2 people
Approx. Time: 20-25 minutes
250 gm Aubergines (Eggplant /Brinjal)
1/2 tspn Oil (For brushing)
1/4 cup Fresh Cream
2 tbspns Chopped Coriander leaves
Salt to taste
1 tbspn Oil
1/2 tspn Mustard Seeds
1/3 tspn Green Chilly paste (or Chopped Green Chillies)
1/3 tspn Ginger paste
8-10 Curry leaves
Pierce the Aubergines and insert cloves into it. Then brush the Aubergines with oil. Roast the Aubergines directly on medium flame. Roast till the outer skin starts flaking. Once roasted, peel off the skin and mash it with the help of a fork. Set it aside for cooling.
Heat oil in a tempering pan or Kadai. Add Mustard seeds. When it starts crackling add Green Chilly paste, Ginger paste and Curry leaves. Give a stir and set it aside.
Now take the Aubergine mash in a mixing bowl. Add Fresh Cream and mix it. Then add salt and coriander and mix it. Pour the tempering into the mixture and mix well. Garnish it with Chopped Coriander leaves and serve chilled or at room temperature.
Ensure that the Aubergine does not have much seeds as it spoils the taste.
You may blend entire or part of the Aubergine Mash in a blender to improve the consistency and make it more creamy.