One of our readers, Ms. Jayalakshmy Ramanathan, shared this recipe from her mother. I have shared this with our readers and thank Ms. Jayalakshmy for her contribution.
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How to make
Brinjal Gojju is a flavorful dish. It is made by roasting brinjal (eggplant) and combining it with a variety of spices and ingredients. The process begins with preparing the brinjal. First, oil the brinjal and wrap it. Then, roast it in a microwave or over a direct flame until it is soft. While the brinjal cools, tamarind is soaked, and peanuts are coarsely ground.
Onions, green chilies, and ginger are chopped and sautéed with asafoetida in oil until the onions become transparent. The roasted brinjal is then mashed and blended with the sautéed mixture, soaked tamarind, and salt to form a paste. In a separate pan, mustard seeds and urad dal are tempered in oil. Then, the brinjal paste is added with turmeric and crushed roasted pappad.
Ground peanuts are mixed in for added texture. Finally, the dish is garnished with chopped coriander leaves before serving. Brinjal Gojju is a delicious and aromatic dish that pairs well with rice or flatbreads.
The brinjal gojju goes well with Curd Rice. This gojju can be served with “Rice Upma”, “Upma Kozhukattai” and even with idli/dosa.
Rice Upma
Difficulty: EasyThis rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.
Upma Kozhukattai
Difficulty: MediumThis Upma kozhukattai is made with rice rawa and coconut gratings. It is served with any spicy chutney.