Tamarind Brinjal Gravy (Bajji)

Tamarind Brinjal Gravy Ingredients:

Big brinjal 1 Finely chopped Big onion 1 Tamarind paste 1 tbsp Cut Green chillies 3 Finely cut Curry leaves and coriander leaves A few Salt Jaggery 2 tsp Bengal gram 2 tsp Urad dhal 1 tsp Mustard seeds 1/2 tsp Asafoetida 1/4 tsp Gingely oil 1 tsp Preparation Method: Wash the brinjal well and wipe it with a dry cloth. Apply gingelly oil on the brinjal evenly. Now switch on the stove and keep the brinjal on the burner. The flame must be between low and medium. Keep turning the brinjal slowly by holding the stem. Keep cooking like this till the outer skin turns black evenly. High flame will spoil the brinjal. This process takes 7 to 8 minutes approximately. After cooking, keep the brinjal in a bowl and close it. Let it cool for half an hour. Now take the brinjal gently and remove the black skin slowly. Dip your hand in water then and there. So that the black skin will not stick to brinjal. Now open the brinjal and check for worms. If worms are there that brinjal should not be used. After checking, smash it with hand. Remove the thread like parts and add tamarind paste. Add salt, jaggery, coriander leaves and chillies and mix well. Keep it aside for 1/2 an hour. Season it with mustard seeds, urad dhal and bengal gram. Also add asafoetida and curry leaves to the seasoning. Mix well and serve with hot, white rice. This is a delicious and famous south indian gravy.