Recipe : Pedatha's Iguru Pachchadi - Milky Brinjal Chutney

This recipe is from Jigyasa & Pratibha's Other Book - "Cooking at Home with Pedatha"

Its an interesting variation on the regular Baingan Bharta and goes well with rotis or rice and dhal.

Ingredients :
1 large or 4 small tender brinjals (minimal seeds)
1/2 cup boiled and cooled milk
1 tbsp oil
salt to taste

Tempering :
3/4 tsp dhuli moong dhal (split and husked black gram)
1/2 tsp mustard seeds
2-3 green chillies slit
1/2 tsp grated ginger
1 tbsp coriander leaves, finely chopped
6-7 curry leaves

Method :
Coat the brinjal with a little oil and roast directly on flame till skin turns black and starts crancking.

When cooked through, scrape off the skin and mask with a fork.

When the pulp has cooled, add milk and mix well.

Heat oil for tempering, addthe dhal, when it turns golden, add mustard.
Turn the flame off and add other tempering ingredients.

Mix the tempering into the pulped brinjal and mix well.

Add salt just before serving, so that the milk doesn't curdle.