BADNEKAI GOJJU

 
This one is a coastal karnataka dish.  I was pampering myself at parlour and to pass time started reading some magazine and came across this recipe by a famous star restaurant chef (sorry, I can’t recall his name) which really sounded yummy and brinjal is my husband’s favourite vegetable.  I quickly noted it down on a piece of paper and made it the very next day.  To my surprise, he simply loved it.  It is very easy to make and tastes yummmm…

 

INGREDIENTS
Baby Brinjals	500 grams (stems trimmed)
Tamarind	1 ball (lemon size) – 20 grams
Oil	6 tsp
Coriander seeds	3 tsp
Urad Dal	2 tsp
Channa Dal	2 tsp
White Sesame Seeds	1 tsp
Cinnamon	1 stick
Red Chillies (Whole)	12
Grated coconut	1/2 cup
Mustard Seeds	1/2 tsp
Onion	2 chopped
Turmeric Powder	1/2 tsp
Salt	To taste
Curry leaves	1 sprig
Jaggery	1 tsp
Coriander leaves	2 tbsp

 

METHOD

• Cut each brinjal lengthwise into 4  so that they are held together at the crown.  Immerse in cold water while preparing other ingredients.
• Boil tamarind in a cup of water for about 10 minutes and let it cool.  Squeeze well to extract pulp, strain and set aside.
• Heat 1 tsp oil in a pan.  Add coriander seeds, urad dal, channa dal, sesame seeds, cinnamon and whole red chillies.  Sauté till light brown.  Add grated coconut and sauté for half a minute on low flame.  Cool it and blend it into a fine powder / paste.
• Heat remaining oil in the same pan, add the mustard seeds.  When they crackle add the chopped onion and sauté until onion turns light brown.   Add brinjal and stir fry for a few minutes until light brown.  Add turmeric powder, salt, curry leaves, tamarind extract, jaggery and the ground powder/paste.  Mix well.
• Add a cup of water, bring to boil and cook brinjals for  10 to 15 minutes or until the curry thickens.
• Garnish with coriander leaves and serve hot with rice.