Brinjal /Eggplant Gojju/Badanekayi Gojju

Ingredients

Egg plants	2 small ones
Urid dhal	4 tsps
Cumin seeds	1tsp
Methi seeds	1 tsp
Sesame seeds	3 tsp
Red chillies (dry)	6
Shredded coconut dry	2 tbs
Oil	2 tbs
Curry leaves	a  few
Tamarind	a lemon size

Method

1. Cut eggplants into small dices and put it in water.
2. Fry urid dhal, cumin seeds, methi seeds, red chillies and sesame seeds with 1 tsp of oil until light brown in colour.
3. Soak tamarind with a small amount of water and keep aside.
4. Heat 2 tbs of oil and add 1 tsp of mustard seeds. When it splutters, add curry leaves and a pinch of hing. Drain all the water from the eggplants and add to the pan. Fry until it softens and add tamarind juice, salt and  jaggery/ brown sugar according to the taste.
5. Wet grind all the masala and pour it into the eggplant. Boil for few minutes until the raw  smell goes.

Variation: You can make the same gojju using different vegetables, substituting eggplants with butternut pumpkin, bitter gourd or okra.

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