Brinjal Gojju (Eggplant Curry)

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  10 mins

This quick-cooking, Karnataka style gojju (curry) pairs very well with roti, chapati, dosa or rotti.  The taste is no match to the ease of making this!  With a dollop of ghee or butter, this is sure to become a new favorite for everyone.  

Ingredients:

• Chopped brinjal (Eggplant) - 3 cups
• Grated coconut - 1 cup
• Roasted gram - 1 tbsp
• Garlic - 4-5 pods
• Coriander seeds - 2 tsp
• Cumin seeds - 1.5 tsp
• Black pepper - 0.5 tsp
• Red chilies - 10-12
• Salt
• Tamarind - 1 lemon sized
• Jaggery (or) brown sugar - 1 small lemon sized
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk

Method:

• In a vessel dry roast the red chilies, coriander seeds, cumin, black peppercorns ('Saute' mode in IP)
• Place them all in a grinder along with coconut, roasted gram, garlic jaggery and salt
• Make a fine paste with warm water
• In a tbsp of oil, splutter mustard seeds and add curry leaves ('Saute' mode in IP)
• Add the chopped eggplant and saute with little salt
• Add tamarind and one cup of water 
• Cover it and cook tender or firm, as per preference 
• Pour the ground coconut and spices paste into the cooked vegetable
• Cover and cook, stirring every now and then
• Turn off heat when it comes to boil
• Top it with a small square of butter (optional) and serve with hot rotis, chapatis, dosas, rottis or even some rice

Tips and Tricks:

• Roasting the red chilies and spices before grinding takes away the raw smells
• Using hot/warm water while grinding coconut, etc will help in cleaning. The blender jar won't get greasy 
• Adding a little salt to the vegetable first aids in faster cooking (it releases water) and in even taste
• Stirring for the first couple mins. after adding the paste is essential.  Roasted gram tends to become lumpy otherwise

Pictures: 

Final Outcome: