Brinjal Sagoo (Eggplant Curry)

I have no idea about the roots of this recipe, except that it is a South Indian recipe. I saw the recipe some years back on a show on Sun TV that MIL regularly follows - Mangayar Choice. It is a half hour show for ladies with about 3 ten minute segments - the first one is a cookery segment followed by medical and arts segments. Been a long time since I saw it, so no idea whether it is still on.


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)

Ingredients:

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

Masala paste:

Coconut grated - 1/2 cup

khus khus (poppy seeds) - 1 tsp

White sesame seeds (til) - 1 tsp

Blackpeppercorns - 1/2 tsp

Salt - to taste

Method:

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.