This is a Goan way of making the famous "baigan ka bharta". Enjoy this mashed eggplant dish with chapatis.
1. Wash and wipe the brinjal. Using a fork poke a few holes into the brinjal. Rub some oil on the brinjal. Place on slow open flame or on a mesh.
2. Roast the brinjal till it changes color to light brown or becomes soft all over. Let the brinjal cool. Peel the brinjal and remove the pulp.
3. In a mixing bowl take the chopped green chilies, kokum, coconut and onion. Add salt and sugar.
4. Add in the brinjal pulp and mix well. Enjoy with chapatis.