Gundu Badne and Black pepper gojju

For those who love black pepper and small round brinjals, here is a mouth smacking dish. This dish, for sure, will go well as a side dish with Dosa, Roti/chappathi, rice and sambar, curdrice, Akki roti etc. For those who do not like brinjal well this is not for you until and unless you decide to change your liking and try this dish. So how do you make it...

Ingredients

2tsp black pepper corns

1tsp methi seeds

2-3 badagi chillies ( badgi is the crinkled dried red chilli. It adds color more than spice)

2 Springs of Curry leaves

9 small round brinjals

2 tsp of oil

3 tsp of jaggery powder

one small medium lemon size tamrind

Ingredients for seasoning

1/4 tsp mustard

1/4 tsp jeera

hing to taste

1 tsp black channa dal

Steps to make

1. As usual wash brinjals

2. Cut them into 4 halves ( not completely)

3. Heat a kadai

4. pour the 2 tsp of oil

5. Add mustard, jeera, black channa dal and hing and allow it to splutter

6. Add half or 3/4 slit brinjals to the seasoning

7. fry for about 4 mins

8. Now add the tamrind water

9. Let it cook

10. Once it is done (which I presume you can make out) add jaggery powder and let it boil till it is done again

11. While the brinjals are cooking parallely make the powder.

12. Now in the kadai add a spoon of ghee and roast pepper, red chillies, methi seeds and curry leaves and then powder it.

13. Now add the powder to the brinjal that is cooked in jaggery and allow it to simmer for a couple of mins and then

14. Add curry leaves to it

15. Serve it and donot forget to eat it yourself