Goan Brinjal Bharta

1. 1
   steam · ~15 min

   Roast the brinjals until soft and smoky.

   1.Wash and pat dry the whole brinjals. Make a few shallow slits on each with a knife.

   2.Roast directly over a medium gas flame, turning occasionally, until the skin chars evenly and the flesh feels soft (8-10 min).

   3.Alternatively, roast in an oven at 200°C (400°F) for 20-25 min until collapsed and tender.

   4.Place hot brinjals in a bowl, cover with a lid, and let them steam for 5 minutes.

   TIPCovering the roasted brinjals traps steam, making it easier to peel the charred skin.
2. 2
   prep · ~5 min

   Peel and mash the roasted brinjals.

   1.Once cool enough to handle, gently peel away and discard the charred skin.

   2.Place the soft flesh in a bowl and mash thoroughly with a fork until smooth. Set aside.
3. 3
   temper · ~8 min

   Sauté the aromatics.

   1.Heat oil in a kadai or pan over medium heat.

   2.Add chopped onion and slit green chilies. Sauté until the onion turns soft and translucent (3-4 min).

   3.Add minced garlic and sauté until fragrant (1 min).

   4.Add chopped tomato and cook until soft and mushy (3-4 min).
4. 4
   simmer · ~4 min

   Combine and cook the bharta.

   1.Add the mashed brinjal to the pan and mix well with the sautéed onion-tomato mixture.

   2.Stir in salt and tamarind paste. Mix until everything is evenly combined.

   3.Cook on low heat for 3-4 minutes, stirring occasionally, so the flavors meld together.

   TIPLow heat at this stage allows the smoky brinjal to absorb the tangy and savory notes without burning.
5. 5
   mix · ~1 min

   Finish with fresh coconut.

   1.Turn off the heat. Sprinkle grated fresh coconut over the bharta.

   2.Fold it in gently until just combined.

   TIPAdding coconut off the heat keeps its fresh flavor and slight crunch intact.
6. 6
   garnish

   Garnish with coriander and serve warm.

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