Eggplant Gojju

Badanekai gojju: (Eggplant / Badnekai / Brinjal)

Inspired by R's recipe. When I was not feeling well, R made this gojju armed with no recipe. Thats right, R did not want me to give any instructions but wanted to be creative in the kitchen. The recipe turned out yummy. Below is my effort to recreate R's creative recipe. R liked it, now its your turn to try this recipe and let me know how it turned out.

Ingredients:

Eggplant - 1 big bulb

Onion - 2

Tomato - 2

Oil - 3 tsp

Mustard seeds - 1/2 tsp

Curry powder - 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric - 1/2 tsp

Tamarind paste - 1 tsp or (1 marble size, soaked and squeeze out juice)

Coriander for garnishing

Salt

Directions:

1. In a wide shallow pan heat oil and splutter mustard seeds in the oil.

2. Fry chopped onions in the pan for 2- 3 mins or until they are translucent.

3. Next add chopped eggplant and fry for 3-5 mins.

4. After the eggplant is soft, add chopped tomatoes, curry powder, chilli powder, turmeric, tamarind paste & salt. Stir this to mix all the contents and add 1/2 cup water and close the lid and let it cook for 5-8 mins on low flame.

5. Bring the gojju to the below consistency and serve hot with chapathis.