Wednesday, November 12, 2008

Kudanekayi Gojju

1.5 - 2 cups Ele Kudanekayi / Wild Eggplant / Turkey Berry
Pinch of Turmeric powder
Small lemon sized Tamarind
Large lemon sized Jaggary
1 tsp Chilly powder
1/2 tsp Rasam powder
Salt to taste
4-5 Curry Leaves
3 - 4 flakes of Garlic
Pinch of Asafetida powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 tsp Oil

Add tamarind and 1/4 cup of water in a bowl, squeeze and keep it aside. Separate each wild eggplant from its bunch, wash them and keep it aside. Put cleaned wild eggplant, jaggary, salt, tamarind water, pinch of turmeric powder, chilly powder, little amount of water in a pressure cooker and cook(2-3 whistles). Once it is cooked, mash the wild eggplant as shown in the picture below. Add required amount of water, rasam powder and adjust other ingredients like, salt, tamarind, jaggary, chilly powder and bring them to boil. Keep the gojju in low/medium flame for about 2-3 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds, cumin seeds and fry. Once it starts spluttering, add curry leaves, asafetida powder, keep it for few seconds and then add it to gojju. Mix well before serving. It goes well with Rice.

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