Badanekayi Sihi Gojju / Brinjal Gojju(Sweet Version)

Ingredients:
1 large American Eggplant or 2 medium sized Eggplant(Gulla) /  Brinjal / Badanekayi
2 - 3 Green Chillies
Grape sized Tamarind
Large lemon sized Jaggary
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Recipe:
Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this eggplant)

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Grate the jaggary and keep it aside.

Remove the outer skin of eggplant and chop it into small pieces as shown in the picture below.

Put this chopped eggplant, tamarind water, grated jaggary, salt in a vessel. Mash green chillies, add required amount of water and mix them well.
Put mustard seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice.

Ribbon Pakoda

Ingredients:

3 cups White Rice (Sona Masuri preferred)

1.5 cups Bengal gram flour / Besan / Kadle hudi

15-20 Red Chillies

15-20 Curry leaves

1/2 medium sized Onion

1/2 tsp Ajwain seeds / Oma

1/2 tsp Cumin seeds / Jeera

Pinch of Asafetida powder

2-3 tsp Butter / 4-5 tsp hot Oil

Salt to taste

Oil

Recipe:

Soak rice in water for about 3-4 hrs. Wash soaked rice and keep it aside.

Grind washed rice, red chillies, curry leaves and onion into smooth thick paste by adding sufficient amount of water.

Put bengal gram flour, salt, chilly powder, asafetida, ajwain seeds, cumin seeds and 4-5 tsp hot oil in a vessel and mix well. Add ground rice into the same vessel and mix them well. Don't make the dough too thin.

For making ribbon pakoda use chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.