When I am bored of curries and stir fries, I prepare Badane gojju or mashed eggplants. Its just delicious and tastes awesome with plain rice and curd.
Eggplant- 1 big sized (serves 2)
Green chillies- 2-3
Tamarind- pea sized
Tampering- Ghee, garlic. mustard
Wash and boil the whole eggplant (sometimes I grill it or burn it on gas until it becomes soft, it adds extra flavor and nice smell) then peel the skin after it cools. Now mash it and add chopped onions, green chillies, tamarind water and coriander leaves mix it well. Now tamper it and serve it with rice and curd. My mom makes it really tasty by grilling the eggplant in wood fire.
Brinjal is good for sambar, palya, gojju and many recipes. Today’s recipe is brinjal gojju (more than gojju it looks like palya). Recently I learned this recipe from one of my relatives. She is from Mysore so I think the recipe is in Mysore style. First time I tried this out and it came really well. She served it with Bisilebe bath, but I am sure you can have it with plain rice as well. There is lot of gravy but that settled down while taking the picture and now it looks more dry.
Green long brinjal- 2
Green Chilly- 3-4
Tamarind- 1 lemon sized
Vangi Bath (Brinjal rice) powder – 1 teaspoon
Tampering- Mustard, Urd dal, curry leaves
Take a deep pan and add a tablespoon of oil and when it heats add mustard, urd dal and curry leaves. Then add chopped brinjal, onion,green chillies and capsicum and fry well. Don’t let it burn or turn to brown, so keep on stirring. Once it is fried add vangi bath powder and tamarind water (almost a small cup) and close the lid and let it cook for 3-4 minutes ( if needed add a bit of water so that it doesn’t dry). Brinjal capsicum gravy is ready to be served with hot rice and sambar.