Brinjal Gojju | Baingan Barta | No Onion, Garlic
Ingredients
- Purple brinjal eggplant- 1 no.
- Tomato- 1 no.
- Green chillies- 2 nos.
- Tamarind- Marble sized
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Asafoetida - 1/4 tsp
- Coriander leaves- Handful
- Cooking oil- 1.5 tbsp
To temper
- Cooking oil- 1 tsp
- Mustard seeds-1/2 tsp
- Split blackgram lentils-1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Wash the brinjal, cut and discard the crown. Chop it in to small pieces and immerse them in enough water for about 15 minutes to avoid discoloration.
- Chop the tomato in to fine cubes and keep it ready.
Method
- Heat a pan with oil, chopped tomato and green chillies. Saute them together for few seconds. Throw in tamarind to the pan and continue sauteing till tomato turns mushy.
- Next drain the water from brinjal cubes and include them in to the pan. Let the brinjal cook in medium flame. Add salt and turmeric powder and let it cook.
- When the brinjal turns soft and mushy, finally include coriander leaves and switch off the flame. Let it cool down to room temperature. Transfer the contents of pan in to mixer jar and grind it in to coarse paste.
- In a tempering pan, add all the ingredients under the list "to temper", as mustard seeds splutter pour it over the gojju. Brinjal gojju (baingan barta) is ready to serve with a hot steamed rice.
Notes
- Immersing the brinjal pieces in water helps to avoid discoloration and astringent taste of the veggie.
- If you like onion and garlic, you can use them along with tomato. I haven't used.
- This gojju has to be spicy and tangy for the best taste. So use green chillies and tamarind accordingly.