Another in the eggplant Bharta series… this one is a favourite with me. I prefer this version any day over the other cooked version that we make at home.
This is basically just assembling all the ingredients together, sans any oil at all. Apart from the brinjals, which have been roasted/grilled over the fire, all other inputs are raw. It is a dish. It can be termed as a salad as well. But I love having it as a full-fledged meal, with my chapati.
Another interesting observation. As I had mentioned in my other post (Baingan Bharta), this dish, with many variations, is a pan-indian phenomenon. We have been enjoying this recipe in our kitchen for decades. Then we were joined by this lady domestic help, from a remote Orissa village, and…lo behold…she is a master of the very same recipe, with just a few tweaks (maybe a little spicier, which goes well with my palate 😉). In fact, this dish was done by her only. Prabha is her name.
