Brinjal Gojju

THIS quick and easy wonderful brinjal gojju* recipe was shared with me by a friend and I've found that it's a hit with even those finicky types who otherwise detest the humble brinjal. It's goes great with chapathis. The toasted, crushed peanuts add a crunchy, nutritive element to the dish while a wee bit of jaggery balances out the flavours of brinjal, tomato, onion and spices.

Brinjal Gojju 

What you need:

500 gm brinjal, diced
1 cup diced tomato
1 cup diced onion
1 cup peanuts, roasted,
skinned & crushed
1 cup green coriander, chopped
3 tsps red chilli powder
1/2 tsp turmeric powder
1 tbsp jaggery, grated
1/2 cup cooking oil
Salt to taste

Tip all the above ingredients into a pressure cooker and cook under pressure (with weight on) for three minutes. Allow the pressure to drop completely before opening. Serve with chapathis.

*A gojju is typically part of Karnataka cuisine. It's essentially any vegetable, sometimes even a fruit like a pineapple, cooked with condiments that give it a balance of sweet, sour and spice. In the above recipe, tomatoes substitute for the usual tamarind as a souring agent.