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Prep time: 30 minutes

Cook time: 12 minutes      

Total time: 42 minutes

 

Author: Home Chefs Cooking

Recipe type: Side dish

Cuisine: Konkani

Serves: 3 Servings

Ingredients: (1 cup = 250 ml)

Green Brinjal / Mattu Gulla 2

Coconut oil 1 tbsp

Asafoetida paste 1 tsp

Salt if required

Water to adjust the consistency

For the Coconut Masala paste:

Grated coconut ½ cups

Green chillies 2

Tamarind marble size

Salt to taste

Instructions:

1.Rinse green brinjal and wipe it off.

2.Place a steel wire roaster on stove top and keep brinjal over it.

3.Turn on the flame and roast brinjal in a medium flame evenly by rotating brinjal now and then.

4.Once the inner part of brinjal is well cooked turn off the flame.

5.Place hot brinjals immediately in a bowl and close tightly so that it doesn’t get cooled immediately.

6.Now prepare coconut masala paste. In a blender add grated coconut, green chilli, tamarind and salt and grind coarsely without adding water to it.

7.After around 30 minutes open the lid of bowl in which you have kept roasted brinjals.

8.Remove its skin and transfer to a bowl. Mash well.

9.Add coconut paste and water and mix well.

10.Further add coconut oil, asafoetida paste and salt of required.

11.Give a good mix and serve this delicious gojju as a side dish with rice, rasam or dal.

Note:

1.You can add 1 finely chopped onion to the gojju at the end.

2.Placing hot roasted brinjals will further slowly cook within the closed vessel and it gives extra Smokey flavor to the dish. So do not skip this step.

3.You can add any other oil of your choice but traditionally coconut oil is used.