Ingredients: 6 chinese egg plant (brinjal) 1/2 cup grated, coconut 1-1/2 tbsp. Bhath Powder 1-2 tsp. tamarind juice 1 tsp. jaggery 1 long spring curry leaves 1 tsp. chopped coriander leaves 2 -3 tbsp. oil 1/2 tsp. mustard seeds 1/2 tsp. turmeric powder Salt to taste Method: Wash and cut brinjals into long medium pieces and keep the pieces in the water. Grind the coconut, bhath powder with little water to a fine paste. Heat oil in a sauce pan. Add mustard seeds, when it pops add brinjals, (discard the brinjal water) turmeric, curry leaves. Fry the brinjals until light bown. Now add salt, tamarind juice, jaggery, ground paste and little water. Bring it to boil and cook for 10-15 minutes until the gojju thickens. Garnish with coriander leaves. Serve with chapati/dose/rice. Note:For this gojju vegetables such as Tindora, Cluster Beans can be used.