Goan Baigan

This is a sweet and spicy recipe. The first time I had it made me want to have more. The sweetness from the sugar and the spicyness from the chillies and the tangyness from the vinegar, all go so well with the baigan!

Ingredients:

Egg plant(Brinjal aka Aubergines): 300 gm
Mustard seeds: 1/4 tsp
Garlic paste: 2 tsp
Curry leaves: a sprig
Salt to taste
Green chilies: 1
Brown sugar: 1 and 1/2 tsp
Vinegar: 1 tbsp

For making Paste:

Dry red chilies: 3-4
Garlic paste:1 tsp
Cumin seeds: 1 tsp
Mustard seeds: 1/4 tsp
Ginger paste: 1 and 1/2 tbsp

For garnishing:
Fried curry leaves a few

Method:

1. Dice the brinjals and put them in a bowl of salt water, so they do not turn black.
2. Grind together, dry red chilies,garlic and ginger pastes, mustard seeds and cumin seeds, to a smooth paste.
3. In a deep bottomed pan add oil, when hot, add the mustard seeds, when they stop spluttering, add the curry leaves and stir so as to turn crisp. Take out a few and keep aside.
4. Now add the garlic paste and keep stirring or it can get stuck to the bottom of the pan.
5. After 2-3 minutes add the diced brinjals, squeeze and add them to the mix. Stir well for 5-6 minutes.
6. Add the green chilly and the masala made, mix well, keep mixing for 4-5 minutes. Close and cook for 5-6 minutes.
7. When the brinjals are almost done, add the sugar, and vinegar and stir well. Keep stirring on and off till the brinjals are soft and the masala is totally dry.
8. Transfer to a serving bowl, garnish with fried curry leaves.
9. Serve hot with chapatis, rice and dal.