Fig. 1. Eggplant Bhareet
There are several variations of this dish. I have made the ultra lazy version here today. The other versions are also quite quick and simple.
1) Eggplant (1 large) is roasted on an open flame or pan. Or a few slits are poked through the eggplant and it is heated in the microwave for about 8-10 minutes till it is soft and thoroughly cooked (this is what I did). Let it cool. Skin it, take out all the pulp into a medium bowl. Mash this pulp. Add salt to it and keep aside.
2) Yogurt (~1 cup), is beaten and made smooth. Add some salt to this and mix with the eggplant pulp above. *Some people skip the curds and add lemon juice or tamarind paste instead. But I like the curds, so I always add those.
3) Now season this with one of the following:
Seasoning variation #1 (Ultra lazy version shown in picture above. No grinding, no chopping. And still tastes pretty good.)
Heat oil in a small pan. Season in this oil: mustard seeds (~1/2 teaspoon), heeng (pinch), finely chopped green chillies (~2) and curry leaves (kadi patta ~ 5 leaves). Add this to the eggplant-yogurt mixture. Mix well and serve.
Seasoning variation #2 (Mom's method. Superb!)
Grind together green chillies (~2), grated coconut (1/3 cup), salt. Add this ground mixture and 1 small finely chopped onion to the above eggplant-yogurt mixture and blend well.
Seasoning variation #3 (Mom's method. Also really good! No grinding.)
Mix together green chillies (~2), ginger finely chopped (small piece), grated coconut (1/3 cup), a few sprigs of coriander leaves, salt. Add these to the above eggplant-yogurt mixture and blend well.
Will post pics of #2 and #3 in future. Cheers and thanks for reading!