BRINJAL (EGG PLANT) BAJJI TYPE II

Brinjal Bajji
INGREDIENTS:
Brinjal  (Big)  1
Garlic flakes 10 to 15 (cut into long thin slices)
Red chilly  1
Salt
Urad dhal  2 tsp
Milk 2 tbsp
Gingelly oil  1 tsp
PREPARATION METHOD:
Wash the brinjal well and wipe it with a dry cloth.
Apply gingelly oil on all the sides.
Switch on the stove and keep the brinjal on the burner.
The heat should be medium to low.
Slowly turn the brinjal by stem and let the skin turn black.
This is a slow process but worth doing.
Keep cooking like this till the outer skin turns black.
High flame will spoil the brinjal.
When the skin turns black evenly remove it from the burner.
Keep it in a bowl and close it with a lid.
Let it cool for half an hour.
Now take the brinjal and remove the black skin gently.
Dip your hand in water so that the skin will not stick to the brinjal.
After removing the skin completely open the brinjal and check for worms.
If worms are present that brinjal should not be used.
Smash the brinjal with hands and remove thread like parts.
Add 1 tbsp oil to the pan and add urad dhal and garlic flakes and chilly.
Fry till golden and add it to the brinjal.
Add salt and milk (optional) and mix well.
Serve with hot white rice.