Eggplant Gotsu

Ingredients:

1 medium-sized egg plant (diced)

1 tomato (finely chopped)

1 tsp mustard seeds

1/2 tsp asofoetida

1 tsp channa dal

6-8 curry leaves chopped

3 dried red chillies

1 green chilli (cut)

2 tsp ginger

1 tsp jaggery

2 tbsp oil

1 lime-sized ball of tamarind

2 cups water

1/2 tsp turmeric powder

salt to taste

1 tbsp shredded coconut (optional)

Protocol:

Soak tamarind in 1 cup water for 45 mins, to make tamarind juice. Squeeze water out of tamarind and throw tamarind pieces but retain water.

Heat oil in a saucepan and add mustard seeds, red chillies, asofoetida and channa dal. Roast till mustard seeds sputter and dal turns a dark brown. Add ginger, curry leaves and green chilli and cook for 2 mins.

Add tomatoes and fry for 3-4 minutes till they soften. Add the egg plant and tamarind water. Add extra water till the eggplant is barely covered. Add salt and turmeric.

Simmer till egg plant is cooked and mixture thickens . Add jaggery and let it melt into the mixture.

Add 1 tbsp shredded coconut (optional)