Grilled Eggplant 'Gothsu' Dip

• For the gothsu
• 1 Italian eggplant
• 1 lime sized amount of dried tamarind pods
• 1-2 dried arbol chillies
• Salt to taste
• 1 pinch asafetida powder
• 2 tablespoons sesame oil
• 1/4 cup water
• For the tadka (Sputtered seasoning)
• 2 teaspoons sesame oil
• 1/2 teaspoon black mustard seds
• 1 sprig curry leaves

1. Rub the eggplant skin with sesame oil. On an open stove top flame grill the eggplant till the flesh is soft & the skin is charred well.
2. Set aside to cool and then remove the charred skin. If the eggplant is riddled with a lot of mature seeds then try to remove the seeds as much as possible, else leave the seeds in. Try to discard any of the liquid from the eggplant. it tends to have some charred skin that affects the taste.
3. Add 1/4 cup of water to the tamarind & heat in the microwave for ~ 1 minute. Allow to cool & strain out as much pulp as possible. Discard any seeds and fibrous matter from the tamarind. You may want to taste the pulp at this point, to gauge the sourness and adjust seasonings accordingly. Add broken arbol chillies, salt & asafetida.
4. Add the eggplant and tamarind mixture to a food processor bowl & puree for ~ 5 S.
5. While the processor is running, drizzle ~ 2 tbsp of sesame oil into the eggplant mix till it emulsifies.
6. Transfer to a serving dish. Heat remaining sesame oil. Add mustard & let it sputter. Finish the gothsu with the mustard 'tadka' and torn up curry leaves.
7. Serve with with Pita bread, grilled naan, or corn chips & other hors d'oevres of your choice.

italian eggplant, lime sized amount, chillies, salt, asafetida powder, sesame oil, water, tadka, sesame oil, black mustard seds, curry

Taken from food52.com/recipes/8911-grilled-eggplant-gothsu-dip (may not work)