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.

Vankaya Pachadi (Eggplant Chutney - Andhra style)

 

             Vankaya Pachadi is an Andhra style spicy and tangy chutney made of eggplants / brinjal. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, eggplants tastes better if prepared in a chutney form than any curry form. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

          Chutney typically holds an important place in a South Indian platter. So this Vankaya Pachadi is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk and found in every Andhra household and is enjoyed by the family.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

          It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, asafoetda, red chilies and curry leaves.   

            Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

Ingredients - 

• 10-12 baby eggplants, sliced lengthwise
• 1 tbsp. + 1 tsp. oil
• 10-12 red chilies
• 1 tsp. cumin seeds
• 4-5 garlic cloves, sliced
• 2 tbsp. peanuts
• 2 sprigs curry leaves
• handful of coriander leaves
• salt to taste
• 1 tsp. tamarind paste
• 1 tbsp. roasted coriander powder
• 1/4 tsp. asafoetida

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2-3 red chilies
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and sauté the eggplant till light brown. Keep aside. 

          Heat 1 tsp. oil and sauté the red chilies, garlic, cumin seeds, peanuts and curry leaves separately as shown below. Keep aside to cool. Then grind it coarsely. Keep aside.

          Blend the sautéed eggplant, coriander leaves, salt, tamarind paste, coriander powder into a coarse paste.

          To the blended eggplant paste, add the coarsely ground spices. Combine  everything well. 

 

          For the tempering - Heat oil in a pan. Temper with mustard seeds, cumin seeds & whole red chilies. Allow it to splutter. 

          Then add the curry leaves & turmeric powder. Sauté for a few seconds. Add the ground paste and give it a nice mix. Switch off the flame.

           Serve this yummy Vankaya Pachadi with steamed rice and a drizzle of some ghee.

                      Heat 1 tbsp. oil in a pan & sauté the eggplant till light brown. Keep aside. 

                                  Heat 1 tsp. oil and sauté the red chilies, 

                                 garlic, cumin seeds,

                                  peanuts and curry leaves separately as shown.

                                 Keep aside to cool.

                                 Then grind it coarsely. Keep aside.

                               Blend sautéed eggplant, coriander leaves, salt, tamarind paste, 

                               coriander powder

                                 into a coarse paste.

                                 To the blended eggplant paste, add the coarsely ground spices.

                                 Mix everything well. 

                       For the tempering - heat oil in a pan. Temper with mustard seeds, cumin

                       seeds & whole red chilies. Allow it to splutter. 

                           Then add the curry leaves & turmeric powder. Sauté for a few seconds.

                              Add the ground paste and give it a nice mix. Switch off the flame.

                                Serve this yummy Vankaya Pachadi with steamed rice and a

                                drizzle of some ghee.