Eggplant Gojju

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 large - eggplant
  • 2 - green chillies
  • 1 tsp - channa dal
  • 1/2 tsp - mustard
  • 1 tsp - Mysore rasam powder
  • 2-3 tbsp - tamarind concentrate
  • Salt
  • 1 tsp - jaggery
  • Pinch of Hing
  • 1 tbsp - oil
  • 50 - dry red chillies
  • 1 tsp - turmeric powder
  • 1/2 tsp - hing
  • 2 tbsp - coriander seeds
  • 2 tbsp - cumin seeds
  • 2 tsp - methi seeds
  • 1/4 tsp - black pepper corns
  • 3-4 sprigs - curry leaves
  • 1-2 tsp - oil

How to Make Eggplant Gojju

  • Cut eggplants into 1 inch cubes and cut chillies in large pieces.
  • Heat oil and add mustard and chana dal. When the dal turns red, add green chilli pieces.
  • Add eggplant pieces and cook (stirring often to ensure all pieces cook evenly) for 5-6 min.
  • Add tamarind paste mixed in 1.5 cups water. Boil for 2-3 min.
  • Add remaining ingredients and cook on a very low flame for 15-20 mins till it thickens.
  • Serve with rice, chapattis or dosa/Idli.

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