65) VAINGANA GOJJU

VAINGANA GOJJU

KONKANI HOT N' TANGY MASHED BRINJAL

Ingredients:

     1)    Big sized brinjal / aubergine / eggplant – 200 gm.

     2)    Hot green chilies – 2 Nos.
     3)    Dry hot red chilies – 2 Nos.

     4)    Onion – 50 gm.

     5)    Tamarind – 20 gm.

     6)    Coconut oil – 1 tablespoon

     7)    Asafoetida powder – 1 pinch

     8)    Salt – 1 teaspoon

To Cook:

          Pierce the brinjal all around with a fork and roast over glowing coals till fully cooked. This process gives you the best flavor. If you do not want to use coals, use your microwave oven or simply steam to cook. When cool, peel off the skin and mash nicely.

          Peel the onion. Finely chop the onion, the green chilies and the red chilies and put them together with the mashed brinjal into a bowl. Soak the tamarind in half a glass of water. Squeeze well with your fingers until the pulp dissolves in the water. Sieve and add the tamarind paste to the brinjal. Put in the salt and the asafoetida powder. Pour in the oil and mix well with a spoon.

          Check the seasoning and add more salt if required. Your thick vaingana gojju is ready. If you wish, you can dilute it to a sauce like consistency. Vaingana gojju is an excellent side dish to porridge, gruel or chappatis.