Friday, December 16, 2011

Vankaya Tomato Gojju/ Brinjal Tomato Gojju

Vankaya tomato gojju or Brinjal tomato gojju is another of the popular Karnataka recipes.

Preparation time: 20-25 mins

Serves: 2


Brinjals (Baingan/vankaya) (long/small/round/large-any variety) 1/4th kilo

Tomatoes 2
Onion 1
Green chillies 2
Curry leaves 4-5
Jaggery 2 tbsp
Tamarind (Imli/Chintapandu) 1 blob
Refined cooking oil 1 tbsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Rasam powder 1 tbsp
Pinch of asafoetida (Hing/Inguva)
Salt to taste


Wash and cut the brinjals into small pieces. Chop the tomatoes and onions. Slit the green chillies.

Soak the tamarind and jaggery in equal proportions in 1/4th cup of water for around 15 mins. (Use tamarind or tamarind paste as available, but both require being soaked)

In a cooking pot/vessel, add the brinjals and around half a cup of water and boil for around 10 mins until soft. Mash the brinjal to seem a pulpy mix.

Heat oil in a pan/kadai (Bandli/mookudu) and add mustard seeds. As they splutter, add the cumin seeds, green chillies, black gram and a pinch of asafoetida. Add the chopped onion and sauté until transparent.

Add the tomatoes and cook until soft. This will take around 5 mins.

Add the mashed brinjal, rasam powder and stir well. Cook for a few mins.

Add the tamarind and jaggery juice, salt to taste, curry leaves and stir cook. Cook until the gojju thickens, for around 5-8 mins.

Brinjal tomato gojju apart from being a visual delight is a great rice and Indian bread compliment. An ideal one for the lunch box as it is both filling and light on the tummy.

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