Badanekayi gojju (brinjal //baingan curry )

Ingredients

Badanekayi//brinjal—10 medium 

Channa dhal ( kadale bele)—1 tablespoon 

Urad dhal ( uddina bele)—1 tablespoon 

Coriander seeds(kothambari bija//dhania)—1 tablespoon 

Asafoetida—1/2 teaspoon 

Red bydagi chillies— 7 to 8

Tamarind soaked in water—1 tablespoon or small lemon size 

Grated coconut—1 cup

Jaggery powder—2 tablespoon 

Salt to taste 

For seasoning (oggarane)

Oil—2 tablespoon 

Mustard  seeds ( sasive)—1 teaspoon 

Jeera ( jeerige)—1/2 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Turmeric powder—1/2 teaspoon 

Method 

Wash the brinjals and chop the stems and cut into big pieces,and keep in a bowl of water.

Heat a small pan or skillet roast the channa,urad  dhal,coriander seeds,asafoetida,red chillies adding a teaspoon of oil.

Once dhals turns brown and chillies becomes crisp switch off the heat.

Keep it aside to cool

Grind this along with coconut,tamarind to a smooth paste in a mixer grinder.

Now heat 2 tablespoon of oil in a kadai ,once hot enough add mustard seeds and jeera .

Once they start spluttering add curry leaves,turmeric powder and cut brinjal.

Mix it and let it cook on medium flame 

Add 1/4 cup of water and cover the kadai with a lid.

Keep stirring in between.

Once the brinjal are soft add salt,jaggery and ground masala along with little water.

Let it boil don’t add too much water .it should be thick gravy.

Once done switch off the stove.

Now gojju is ready to serve.

Serve with rice,rotti,chapattis,dosa .