One of the brinjal recipes of my mother that I like is the brinjal salad. Her recipe is an adaptation of her grandmother’s recipe.
Time taken: 15 – 20 mins
- Brinjal – 1
- Chilli or capsicum – 1, chopped
- Onion – ¼ , chopped
- Pepper and salt, to taste
- Freshly scraped coconut – 2 tbsp (Optional)
- Lime juice, to taste
- Wash the brinjal and then wrap the whole brinjal, in tin foil.
- Boil a half-filled saucepan of water and then drop this tin-foil wrapped brinjal in the pan to cook for 10 minutes.
- After the brinjal is cooked, remove from the pan and unwrap the foil. Peel the brinjal immediately as it will otherwise be difficult to remove if cooled.
- Mash the cooked brinjal.
- Add the chopped onion, chilli, optional scraped coconut and the salt and pepper seasoning. Mix well
- Add some lime juice and serve with rice.
Note: My great-grandmother used to roast the brinjal, wrapped in a leaf, inserted among the firewood stove so I can imagine that the salad would have had a nice smoky, roasted flavour. So, translated into today’s world, roasting the brinjal wrapped in tin foil in an oven would be the equivalent.
Recipe source: Raji Thillainathan.