Today it’s RAIN day here in UAE and my meal preparation involved a spicy brinjal gojju to sync with weather. Yes, the cozy January month has it all till now. Cold, breezy weather followed by moderately good rain was so awesomely joyful. The dark clouds with drizzling rain makes me nostalgic and my mind runs through all the food of the mood. I literally look around vegetable section of my refrigerator to find an opt veggie that can bring in the memories of cozy weather and tickle my palates too. And today I found this purple brinjal (aubergine) that tastes amazing when turned in to gojju.
The brinjal as a veggie doesn’t fascinate me much in a curry because basically it is very bland. But there are certain recipes in which nothing can swap this purple beauty. Remember stuffed brinjal? So there are some specific food where brinjal can really make a difference. The humble veggie is so very indulgent in this gojju as well.
Traditionally the whole aubergine is roasted to make this kind of gojju in which case the smoky flavor takes the food to next level. But roasting on gas flame isn’t working to the perfection with me. Most of the time I end up with a roasted brinjal which hasn’t cooked properly from inside. But I cannot deprive myself from indulging in to most palatable brinjal gojju, so I found this version of it. I chop the veggie in to bite sized pieces and roast in enough oil till it cooks. The green chilly, tomatoes, tamarind, salt, turmeric will get along with it in roasting. Finally mincing everything together to a coarse paste gives perfect gojju taste which I love, love. The key is to grind towards chunky not to fine puree.
Here is you and me diving in to dinner table to clear off the leftover gojju!!