Gulla Bhajji ( Smoked Eggplant dip)

This is my favourite!! Infact I was called guula by my siblings during our childhood days. We would keep names to each other, my favourite was eggplant hence they named me guula just because they hated the look of it. Even now when I go home I ask my ma to make it. Thankfully my daughter also loves it, so I have a company now. This dish is really easy to make. All those eggplant lovers give it a try and you will never repent!!! This dip is specially for the "Chutney/dip Mania Event" by Ramya's Mane Adige.

Ingredients:
Green brinjal/ mattigulla or purple brinjal - 1 big
green chillies - 1-2
salt to taste
asafoetida/hing water - 1 tsp if powder use ½ tsp
tamarind - marble size or tamarind paste - 1 tsp
coconut oil - ½ + 1 tsp

Method:
There are two ways of cooking Brinjals.

1.Wash the brinjlal and wipe it dry. Keep the stem intact. Prick all over with a fork. Smear the brinjal with coconut oil and keep over direct flame till it turns brown first turn over and brown all the sides then wait till it turns black allover(almost burnt). This gives a smoky effect to the brinjals. (as we do for bhartha).
2. Wash and cut the brinjals into big cubes. Add water just enough to cook the brinjals. Cook till done.
Set aside to cool the smoked or cooked brinjals. Then peel off the skin and take the inner pulp in a bowl. Add chopped green chillies. salt and hing water/powder, tamarind and mash well with a potato masher. OR just blend all the ingredients except brinjals and coconut oil to coarse paste. Add this paste to brinjal pulp and mix well. Add coconut oil and mix well. gulla bhajji is ready to be served with rice or can be eaten just like that.

Variation:
1tbsp coconut can be added while blending or mashing to thicker consistency.
Asafoetida can be replaced by chopped onions and coriander leaves(do not blend).

Yogurt Dip

This is one of the easiest and instant dish if u are too busy or if you are too lazy to cook any side dish for rotis. If u have left over or frozen parathas or kubbus(pita bread) this is just the right dip for you.

Ingredients:
skimmed thick yogurt - 1 cup
garlic - 1 clove
coriander leaves - 2 sprigs
salt to taste
red chilli powder - ½tsp
lemon juice - 1tsp

Method:
Beat the yogurt well till creamy.
Crush the garlic to coarse paste
finely chop the coriander leaves
Add the crushed garlic and chopped coriander leaves to the beaten yogurt. Mix well. Season with salt and lemon juice and mix again, finally garnish with chilli powder and just swirl with the spoon and serve with parathas or pita bread.

This dish can also be used as a salad. Just add chopped cucumber, onions and tomatoes and u have your salad ready!!!

This dish is my entry to the event Recipes for the rest of us Event hosted by Ramki at One Page Cookbooks.