Badanekayi Gojju (Eggplant / Brinjal Curry / Chutney- Karnataka style)

 

                Badanekayi Gojju is an amazing Karnataka special curry made of eggplants / brinjal.  This recipe is almost similar to the North Indian style Baingan ka Bharta. But in this version, a tempering is added to the end product. This gojju goes well with rice, roti or chapatti. For the roasting version, you can add one tomato too. So check out the step by step by pictorial recipe to prepare this traditional Karnataka special recipe. 

               There are many versions of this recipe. Each household have their own way of preparing it. The eggplants are sometimes sautéed, roasted or boiled to make this curry / chutney. This is the former version. A little bit of jaggery is also added to balance the taste and flavour. However, I omitted it. You may add if you so wish.

• 300 gms. long eggplants, chopped
• 2 tbsp. oil 
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste
• 1 onion, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

     

     

               Heat oil in a pan and add sauté the chopped garlic for a minute. Then add the chopped eggplants, salt to taste and turmeric powder. Sauté till they turn soft and light brown.

               Then add red chili powder and tamarind paste. Give it a nice mix and stir fry a minute. Keep aside for 10-15 min. to cool down or till you can handle the heat.

               Now add the chopped onion, green chilies and coriander leaves. Mix everything well and keep aside.

               For the tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds, urad dal, asafoetida and curry leaves. Sauté for a few seconds.

                Now pour this tempering over the prepared gojju. Give it a gentle mix and serve with rice or chapatti.

                               Heat oil in a pan & add sauté the chopped garlic for a minute. 

                       Add the chopped eggplants, salt to taste & turmeric powder. Sauté till

                        they turn soft and light brown.

                     Add red chili powder & tamarind paste. Mix well & stir fry a minute. 

 keep aside for 10-15 min. to cool down or till you can handle the heat.

                        Add onion, green chilies & coriander leaves. Mix well and keep aside.

                        Heat oil in a pan & temper with mustard seeds, cumin seeds, urad dal, 

                        asafoetida and curry leaves. Sauté for a few seconds.

                         Pour this tempering over the prepared gojju. Give it a gentle mix.

                         

                                 Serve with rice or chapatti.