Tanjore brinjal gothsu

This is yet another recipe I found in my mother's note book. Accra's saturday Indian market sells fresh Indian vegetables like snake gourd, brinjals, bindi etc. and some greens. The market was one of the first places in Accra my driver took me to and we loved it. Infact, the vendors comfortably use the Indian names to identify the veggies.

Having fresh veggies in the fridge calls for new recipes and my daughter who is home on holiday was ready to help with the recipe. It turned out very nicely and went well with Phulkas.

Ingredients:
Brinjals - 250grams
Onions - 100grams
Tomatoes - 100grams
Green chillies - 4 medium sized pieces
Ginger - 2"piece
Tamarind - a small lime size ball
Salt - to taste
Mustard seeds - 1 teaspoon
Red chilly powder - 1 teaspoon
Curry Leaves - for garnish
Cilantro - for garnish
Oil - 2 tbsp


- Cut the brinjals to tiny pieces.
- Slice onions and tomatoes.
- Soak tamarind and extract the pulp.
- Slit the green chillies and cut ginger to thin strips.
- Put the pan on fire and temper the mustard seeds in oil.

- Add green chillies, ginger and onions, and saute until they are translucent.
- Add tomatoes and cook till they are pulped.
- Put in the brinjals and saute for a few minutes.
- Add little water and cover and cook until soft.
- Add the tamarind and red chilly powder and leave to simmer for a few minutes.
- Take it off fire and garnish with curry leaves and cilantro.
- Serve hot with phulkas or chappattis.