Saturday, November 12, 2011

Sutta Badane Gojju (Roasted Brinjal Curry)


In my house usually it is my FIL who does vegetable shopping. His mantra is "I will buy something when I go for walking".. but we at home guess that he feels if we go shopping then we will get something which he will not like!

Anyway A had "vegetables" in her syllabus this week and her "Mam" whose every order must be obeyed without failure ordered her to visit a vegetable store. So after I came from the office me and her highness A went to the nearby vegetable shop. I like visiting this shop as you get almost all the veggies here and they are fresh. So we went there.. did a round of identifying the vegetables and my eyes feel on this awesome purple brinjal and fresh mushrooms. I grabbed both and we started home..

I made mushroom manchoorian which got over before I got a click and for dinner I made "sutta badane gojju" Roasted brinjal curry with chapati.

You need

Brinjal - 1 big purple one
Onion - 1 medium sized chopped
Tomato - 2 big ones
Green chillies - 5 finely chopped
Ginger - 1" piece grated
red chili powder - 3 tsp (As per taste)
Salt
Oil

Method:

Skewer the brinjal, apply a light coating of oil and roast it on gas for 12 -15 mins.
My MIL is a bit skeptical about eating roasted brinjal so I cut the brinjal in half (by length) and poke some hole with a fork to see the brinjal is fine and has not gone bad. I then apply oil on the outside and roast it on the gas. As you have cut the brinjal in half you can do the roasting in 3 - 4 mins each half and you will not notice any difference in the taste.


After roasting both the half let it sit for 5 mins.

Skewer the tomatoes and roast it on flame till the skin starts peeling away (approx 3 mins each tomato). Peel the skin and chop the tomatoes and keep it ready.

In the mean time heat oil in a pan and add onion, ginger and green chillies. Fry till the onion becomes pink.

Add the chopped tomatoes, red chili powder and fry on low flame till the oil separates from the paste (approx 5 mins)

remove the skin from the roasted brinjal (you can just scrape it away) and mash it into a fine pulp.

Once the the paste in the pan is ready add in salt and mix well

Add the brinjal and 1/2 cup (Almost 150 ml) water.

Mix well and let is cook away on low flame for another 5 mins or till the water evaporates.

Serve with rice or chapathi.

2 comments:

Reshmi Mahesh said...

Brinjal curry looks delicious...

Sandhya said...

mmm..anything with eggplant is so good. I will try this out tonight!