Badanekai gojju

Ingredients:

Eggplant (Badanekai) - 1 big sized
Onion - 1 small sized
Green chilies - 4
Tamarind pulp - from a small lime sized piece
Salt - to taste
Cilantro - for garnish

For seasoning:

Oil
Mustard seeds
Cumin seeds
Hing
Curry leaves

Method:

- Roast the eggplant on flame/grill/oven. If you are in a hurry, just pressure cook it, even though it doesn't get the roasted flavor
- Peel and mash the cooked eggplant
- Add chopped onion, salt, tamarind pulp and chopped green chilies
- Add seasoning and garnish with cilantro
- Best if served fresh with chapathi or rice since raw onions are added in this dish