Badanekai Gojju

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Published under: Brinjal

Brinjals – 1/4 kg
Green Chillies – 2 to 3, slit
Curry Leaves – 2 sprigs
Coriander Leaves – 1 tblsp, chopped
Turmeric Powder – 1/4 tsp
Tamarind – 1 lemon size ball
Jaggery – a small piece
Salt to taste

Grind to a paste:
Coconut – 2 tblsp, grated
Red Chillies – 2
Mustard Seeds – 1/2 tsp

Broil and Powder Separately
Sesame Seeds – 1 tblsp

For Seasoning:
Oil – 2 tblsp
Mustard Seeds – 1/2 tsp

1. Wash and cut brinjals into cubes.
2. Boil tamarind in water, take out extract, set aside.
3. Heat oil, add mustard seeds and when done, the curry leaves, slit chillies and brinjals.
4. Fry on low heat till they turn soft adding turmeric powder.
5. Add salt, jaggery, tamarind extract and ground paste, chopped coriander leaves, simmer for a while.
6. Just before removing from frie, add sesame seed powder and mix.
7. Serve with curd rice.

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