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Sunday, August 16, 2009

Badanekayi Sihi Gojju / Brinjal Gojju(Sweet Version)

1 large American Eggplant or 2 medium sized Eggplant(Gulla) /  Brinjal / Badanekayi
2 - 3 Green Chillies
Grape sized Tamarind
Large lemon sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this eggplant)
Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Grate the jaggary and keep it aside.
Remove the outer skin of eggplant and chop it into small pieces as shown in the picture below.

Put this chopped eggplant, tamarind water, grated jaggary, salt in a vessel. Mash green chillies, add required amount of water and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.

1 comment:

Ramya said...

Try this:-
Neeru mavina Kai Gojju
Peel and cut marinated(stored) mango, grind with coconut,ginger and green chilli.Add tadka with curry leaves.Tastes nice with red rice.