Mysore badanekay kayi sasive i gojju ( green brinjal curry)

Ingredients

Badanekayi ( green brinjal)—1/2 kg or 7 to8

Grated coconut—1 cup

Hurigadale (roasted gram)—2 tablespoon 

Tamarind soaked in water—small lemon size 

Jaggery powder—2 tablespoon 

Mustard seeds (sasive)—1/2 teaspoon 

Green chillies—3

Salt to taste

Curry leaves—few

For  seasoning (oggarane)

Oil-2 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige //cumin seeds)—1/2 teaspoon 

Turmeric powder —1/2 teaspoon 

Asafoetida—1/2 teaspoon 

Method 

Wash the brinjals and cut into small cubes and soak in salt water to avoid to get black .

Grind together grated coconut,tamarind,green chillies,mustard seeds,fried gram (hurigadale) to a smooth paste in a mixer grinder.

Heat oil in a kadai or pan,once hot add mustard seeds and jeera,curry leaves, asafoetida ,once stops spluttering add chopped brinjal pieces and stir well .

Add 1/4 cup of water and close with a lid to cook on medium flame.

Keep stirring in between.

Once brinjal turns soft and cooked add the ground paste,jaggery powder,salt along with little water to adjust consistency of gojju.

Let it boil on medium flame.

Now gojju is ready to serve with rotti,cooked rice .

It’s a traditional malnaadu  recipe .