Badanekayi gojju or brinjal curry recipeTweet
Badanekayi gojju is a very popular dish of Karnataka. It is a delicious curry that goes well with rice.
- 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
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.
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.
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.
Remove from heat and grind them to a fine powder and keep aside.
Heat the remaining oil in the same pan.
Add mustard seeds. Once they splutter, add brinjal pieces and saute for some time till they become little soft.
Add 2 cups of tamarind water, salt, asafoetida, curry leaves and boil till the raw smell of tamarind exudes.
Add ground masala powder, jaggery and stir well.
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.
Remove from heat and serve badanekayi gojju hot with rice.