Badanekayi gojju or brinjal curry recipe

Badanekayi gojju is a very popular dish of Karnataka. It is a delicious curry that goes well with rice.
Ingredients
- Small brinjals - 2 nos
- 1 lemon size tamarind
- Rice flour - 1 teaspoon
- Mustard seeds - 1/4 teaspoon
- Grated jaggery - 2 teaspoons
- A string of curry leaves
- A pinch of asafoetida
- Salt to taste
- Oil - 2 tablespoons
- Coriander seeds - 2 teaspoons
- Urad dal - 1 teaspoon
- Chana dal/ split bengal gram - 1 teaspoon
- Mustard seeds - 1/2 teaspoon
- Whole red chillies - 3 nos
- Methi seeds - 1/4 teaspoon
- Grated coconut - 2 teaspoons
Method
Step 1
HOW TO MAKE BADANEKAYI GOJJU OR BRINJAL CURRY RECIPE Wash and cut the brinjals into medium pieces and immerse them in a bowl of water. This prevents brinjals from changing the colour. You can also add little salt to the water.
Step 2
Boil a lemon size tamarind in 2 cups of water for 10 to 15 minutes. After it cools down, squeeze the tamarind and remove the pulp. Strain and keep aside tamarind water.
Step 3
Heat 1 teaspoon of oil in a pan. Add coriander seeds, urad dal, chana dal, mustard seeds, dry red chillies and methi seeds. Fry till they turn light brown. Add grated coconut. Saute for half a minute on a low flame.
Step 4
Remove from heat and grind them to a fine powder and keep aside.
Step 5
Heat the remaining oil in the same pan.
Step 6
Add mustard seeds. Once they splutter, add brinjal pieces and saute for some time till they become little soft.
Step 7
Add 2 cups of tamarind water, salt, asafoetida, curry leaves and boil till the raw smell of tamarind exudes.
Step 8
Add ground masala powder, jaggery and stir well.
Step 9
Mix rice flour in half a cup of water and add to the curry. Add water if required and cook on a low flame for 5 to 6 minutes till it becomes of a medium consistency.
Step 10
Remove from heat and serve badanekayi gojju hot with rice.
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Good receipe
Thank you Prem..
I have seen so many recipes of brinjal gojju but I found your recipe to be the best 🙂 Very tasty.
Thank you Bhanu..for trying my recipe..