Brinjal Roast

Brinjal- 1 lb, sambar powder- 2 tsp, chilli powder- 1/2 tsp (optional), for tempering: mustard seeds- 1/2 tsp, urad dal- 1/2 tsp, asafoetida- a pinch, turmeric- a pinch, besan/chickpea flour ("kadalai maavu")- 1 tsp, oil- 2-3 tbsp, salt

How to make:

Chop brinjal to reasonably small pieces (as shown in the picture). Put chopped brinjal in a bowl of water since brinjal gets oxidized when exposed to air and turn brown. In a skillet, add oil. When oil heats up, add mustard seeds, urad dal, turmeric and asafoetida. Meantime, drain water completely from chopped brinjal.When mustard splutters and urad dal turns brown, add chopped brinjal to the tempered items in the skillet. Note: Mustard will crackle fast, since oil is already heated up. So these steps should be done fast. Or, turn down the stove accordingly.Add sambar powder, chilli powder (optional), 2 tbsp more oil, salt and mix well. Cook for about 10 minutes and keep mixing every 2 minutes. The goal is to get nice roasted brinjal (should be golden brown).When done, add besan and mix well. Besan should absorb all oil- this gives brinjal a very unique taste!!