Brinjal Gojju

1. 1

   Step 1

   • a.Preparation (15 mins)
   • b.Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract a thick pulp. Strain this liquid, pressing the pulp to get all the extract. Discard the solids and set the tamarind water aside.
   • c.Wash the brinjals, pat them dry, and trim the stems. Cut them into 1-inch cubes.
   • d.Immediately place the cut brinjal pieces in a bowl of water with a pinch of salt to prevent them from browning.
2. 2

   Step 2

   • a.Roast & Grind Masala (8 mins)
   • b.In a small, dry pan over low heat, add the chana dal and urad dal. Dry roast, stirring constantly, for 2-3 minutes until light golden and aromatic.
   • c.Add the coriander seeds and dried red chillies. Continue roasting for another minute until fragrant.
   • d.Add the white sesame seeds and roast for 30-45 seconds until they start to pop.
   • e.Finally, add the grated dry coconut and roast for 30 seconds more until lightly toasted. Turn off the heat.
   • f.Transfer the roasted ingredients to a plate and let them cool completely. Once cool, grind them into a fine powder.
3. 3

   Step 3

   • a.Sauté Brinjal (8 mins)
   • b.Drain the brinjal pieces thoroughly and pat them completely dry with a paper towel.
   • c.Heat 2 tablespoons of oil in a kadai or wide pan over medium heat.
   • d.Add the brinjal pieces and sauté, stirring occasionally, for 8-10 minutes until they are tender and have golden-brown spots on all sides.
   • e.Remove the cooked brinjal from the pan and set aside.
4. 4

   Step 4

   • a.Prepare Gojju Base (10 mins)
   • b.In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the mustard seeds and allow them to splutter.
   • c.Add the curry leaves and asafoetida. Sauté for a few seconds until the leaves turn crisp.
   • d.Carefully pour in the prepared tamarind extract. Add the jaggery, salt, and turmeric powder.
   • e.Add 1 cup of water, stir well, and bring the mixture to a boil.
   • f.Reduce the heat and let it simmer for 5-7 minutes, allowing the jaggery to dissolve and the raw smell of tamarind to dissipate.
5. 5

   Step 5

   • a.Combine & Simmer (4 mins)
   • b.Add the freshly ground gojju masala powder to the simmering gravy. Whisk continuously to ensure there are no lumps.
   • c.Cook for 2-3 minutes, stirring, until the gravy thickens and oil begins to separate at the edges.
   • d.Gently return the sautéed brinjal pieces to the pan. Mix carefully to coat them evenly with the gravy.
   • e.Cover and simmer on low heat for 3-4 minutes to allow the brinjal to absorb the flavors.
   • f.Turn off the heat, garnish with finely chopped coriander leaves, and let it rest for 10 minutes before serving.

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