Roasted Eggplant Tomato Relish (Biagan Bharta)

Directions

Brush eggplant all over with ½ teaspoon oil.

Preheat the broiler, prepare a charcoal grill or place the eggplant directly over a gas burner.

Cook, turning occasionally, until the skin is completely charred and the pulp is soft, about 30 minutes.

Let cool briefly.

Slit open and scoop pulp out onto a cutting board.

Chop coarsely.

Heat remaining oil in a heavy skillet over medium-high heat.

Add mustard and cumin.

When seeds pop (takes about 1 minute), add onion, turmeric and chile.

Stir and cook 2 to 3 minutes.

Add tomato, eggplant and curry powder.

Reduce heat to medium, cover and cook, stirring occasionally, about 6 minutes.

Season to taste with salt and sugar.

Garnish with cilantro.

Serve warm or at room temperature.

Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned with turmeric, mustard and plenty of fresh curry leaves.

It is served as a cooling salad alongside spicy dishes.