Brinjal (badanekeyi) gojju

There are a lot of people who don't like eating brinjals, especially the purple ones, since they think it sour, but when the gravy is made this way i guess many people can't even guess its brinjals.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients: 

1. Purple brinjals 1/2kg
2. Onions 3-4
3. Green chillies 5-6
4. Curry leaves a few
5. Oil
6. Salt
7. Tamarind a lemon's size
8. Rasam powder 1 to 1.5tbsp
9. Coriander leaves a little
10. Grated coconut 1/4 cup
11. Water
12. Turmeric powder 1tsp
13. Mustard seeds 1tsp
14. Jaggery 2tbsp

Method: 

1. Wash the brinjals, and slit thiem into half. Cook them in pressure cooker up to 2 whistles and let the cooker cool.
2. In the meanwhile, chop onions and keep aside.
3. Heat oil in a kadhai and make seasoning of mustard seeds, green chillies and curry leaves.
4. Add onions, turmeric powder and saute till onions turn golden.
5. Now add the cooked brinjals, rasam powder (add the required quantity of rasam powder depending upon the hotness of the powder)
6. Add water if required and bring it to a boil. Add salt and mix well.
7. Now squeeze the juice of tamarind and mix well. Add jaggery and mix. Let it melt.
8. Cook for about 3-4 minutes.
9. Add grated coconut, garnish with coriander leaves and serve with chapathi/rice.