Sutta badanekayi mosaru bajji ( baingan raita)

Ingredients 

Badanekayi (round purple one) brinjal  //eggplant//baingan—1

Thick curd ( mosaru//dahi)—1 cup or as required 

Green chillies (hasiru menasina kayi)—2

Curry leaves (karibevu// kadipatta)—few

Kothambari soppu ( coriander leaves)—1 tablespoon chopped 

Salt -to taste

Method 

Select  the badanekayi with stem ,its easy to roast.

Wash the badanekayi and wipe it.( to remove moisture completely )

 Apply oil all over the surface of badanekayi.

Now keet it for roasting on open flame.

Keep turning the badanekayi in between,so that it’s cooked completely and uniformly.

The badanekayi shrinks in size and skin has charred nicely 

 Switch off the stove and transfer the badanekayi to a plate.

Let it cool completely .

Peel the charred skin and discard the stem.

Transfer it to a bowl and mash with hand.

Now prepare for seasoning (oggarane )

Ingredients for seasoning 

Ghee—1 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Green chillies-2 chopped 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Method 

Heat ghee in a laddle ,once hot add sasive,when it crackles add both dhals,green chillies,hing,karibevu.

When done pour over mashed badanekayi.

Add salt and kothambari soppu.

Finally add curd .

Mix everything well together.

Now badanekayi mosaru bajji is ready.

This is South Indian style ,you can add jeera powder,red chilli powder,chat masala,black salt,pepper powder to make it North Indian style.

Note;; you can even roast badanekayi in microwave,grill or even boil in pressure cooker and mash it.

If you boil you will not get that smoky flavour.