I may not know much about its background, but there is no doubt about it's popularity; it has always been much liked everytime I make it and I invariably get asked for the recipe. And it is quite an easy one too - more like a kurma, which in itself is unusual for eggplant.
Brinjal Sagoo (Eggplant Curry)
Eggplant - 6-7 small, washed and slit lengthwise on 4 sides
Onions - 2 medium, peeled and chopped finely
Tomatoes - 3 chopped finely
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Green chillies - 2 slit
Ginger garlic paste - 1 tsp
Mustard seeds- 1 tsp
Curry leaves - 5-6
Oil - 2 tbsp
Tamarind pulp - 1 tbsp
Coriander leaves - handful chopped
Mint leaves - handful chopped
Coconut grated - 1/2 cup
khus khus (poppy seeds) - 1 tsp
White sesame seeds (til) - 1 tsp
Blackpeppercorns - 1/2 tsp
Salt - to taste
1. Heat oil, add mustard and when it pops, add curry leaves, then onions and saute till transluscent. Add slit green chillies and fry for a minute.
2. Add slit brinjal and fry for 6-7 minutes till it changes colour.
3. Add ginger garlic paste, fry for a minute, then add coriander and mint leaves.
5. Add the chilli powder, coriander powder, cumin powder and salt and fry for another 5 minutes till the brinjal is semi cooked.
6. Add chopped tomatoes and fry for another 4-5 minutes till it is pulpy. Add the masala paste and 1/2 cup water, cover and bring to a boil, simmer till the brinjal is cooked and tender.
7. Add the tamarind paste and boil for another 5 minutes.
Serve hot with chapatis.