Brinjal / Eggplant Gojju

Learnt From:

One of my friends Saroj. It is a Karnataka dish. I love the taste of it. She told that they make different kinds of gojjus. Should learn them too from her.

Ingredients:

Brinjals --- 5 round medium size
Potato --- 1 large
Tomato --- 1
Onion --- ½ of the big one
Tamarind --- 1 lime size
Jaggery --- ¾ th of the piece
Salt --- to taste
Turmeric Powder --- a pinch

Dry Roast & Grind the following Ingredients:

Dry Red Chilies --- 5
Channa Dal --- 1 tblsn
Urad Dal --- 1 tblsn
Coriander Seeds --- 1 tblsn
Fenugreek / Methi Seeds --- ¼ tsp
Sesame Seeds --- 1 tblsn
Cumin Seeds --- 1 tsp

For Seasoning:

Oil --- 1 tblsn
Mustard Seeds --- 1 tsp

Process:

Chop ½ of the onion.
Heat 2 tblsn of oil in a pan. Add mustard seeds. Fry them till they splutter.
Add chopped onions. Fry them till they turn to transulucent colour.

In the mean while, Peel the skin of a potato and chop them into pieces, chop 5 brinjals too and keep both of them in plenty of water till they get immersed completely in water. Orelse they will discolour.
Add chopped potato and brinjals.

Chop a medium size tomato too and add tht chopped one to the pan.

Add a pinch of turmeric and salt.
Cover it and cook till done half. Stir occasionally.

In the mean while, clean a lime size ball of tamarind with water and heat for 30 seconds in micro-wave by adding little water.

Take tamarind juice out of it by adding little more water.
Add tamarind juice and ¾ piece of jaggery to the pan. (look at the piece of the jaggery in the following picuter.)

In the meanwhile, dry roast the above mentioned ingredients and grind them to a fine powder. (Note: Instead of coriander seeds and cumin seeds, I have used coriander powder and cumin powder.)

Add the powder to the pan.

Adjust salt.

Cook till done.
Transfer the curry to a serving bowl.

Have it with pulka / chapathi or with rice. Either is good.