Badanekayi mosaru bajji recipe
Discover the recipe for Badanekayi mosaru bajji, also known as Badanekayi mosaru gojju, along with step-by-step pictures . This delicious curry pairs perfectly with rice, roti, or chapathi. Sutta badanekayi bajji, or brinjal-yogurt curry, is made using eggplant, curd, green chili, and coriander leaves.This particular type of brinjal curry is popular in the Karavali region of Karnataka, encompassing Mangalore and Udupi. It traditionally utilizes a specific type of brinjal called "gulla badanekayi" or "Mattu gulla," known for its exceptional taste. However, in the absence of "gulla badane," you can use large purple brinjal as a suitable alternative.To prepare this flavorful recipe, the brinjal or eggplant is charred or roasted over an open flame. The term "Badanekayi" refers to brinjal, while "mosaru bajji" is a common name for yogurt-based curries.
Ingredients
- 1 big purple brinjal (or any other brinjal)
- 1/2 tsp chopped green chili
- 2 tsp chopped coriander leaves
- Salt as per your taste
- 1 cup curd or yoghurt
Ingredients for tempering:
- 1 tsp oil
- 1/4 tsp mustard seeds
- A big pinch of asafoetida
- 1 red chili (I used majjige or sandige menasu)
Instructions
- Wash and pat dry the brinjal. Apply little oil all over the brinjal. Next place it on open flame until brinjal is charred and soft under medium flame. Keep turning the brinjal to char evenly. This will take around 7 – 8 minutes.
- Peel the charred brinjal carefully.
- Mash it well using a fork or fingers.
- Add in whisked curd or yoghurt and salt.
- Now add in chopped green chili and coriander leaves.
- Temper it with oil, mustard seeds, asafoetida and red chili. Serve it with hot steaming rice and enjoy.
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