Brinjal upkari or GuLLa Upkari

This is yet another simple yet flavorsome dish. Very much like any other stir fry dish but a little liquid is left to make it tastier and delish. This is prepared along with drumsticks, so the taste is merrier. I used the green little brinjals/eggplants this dish.
Back in our house hold and I am sure in most of the Amchigele speaking world this dish is called gulla(brinjal) gal gal upkari. I have no idea what the word Gal Gal means, but so to say I wonder since there is a little liquid retained in the upkari may be its called gal gal upkari.
If anybody has a more specific reason then the one I know then please let me know.
We prepared so many different varieties of dishes using brinjal/eggplant and each one tasted invariably great!
Looks like a brinjal marathon here with me posting Eggplant recipes one after the other!

Recipe follows

Ingredients:

8 green brinjals (eggplants) diced into small cubes
8 drumstick pieces
1 tbsp Coconut gratings
Salt to taste
1 jaggery
1 to 1½ cups of water to cook

For seasoning/tadka:

4 tsp cooking oil
1 tsp mustard seeds
5 to 6 curry leaves
2 to 3 red chillies torn into pieces
¼ tsp asafoetida

Method:

1. Firstly chop the brinjals into small cubes and leave it in cold water which is salted (1 to 2 tsp) for about 15 mins or so. When ready to cook rinse it well, drain and set it aside

2. Heat oil in a kadai/skillet, when heated through add mustard seeds, when they start to pop add curry leaves, red chillies and fry for a minute on a medium heat.

3. Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute or two. Now add in the water, cover & cook.

4. When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor. Serve as a side dish along side rice, dal and pappads.