Badanekayi gojju recipe
Learn how to make Badanekayi gojju, also known as brinjal curry, with a detailed explanation, step-by-step pictures. Badanekayi gojju, or badanekai bajji, is a flavorful dish made with small purple brinjals, onions, tomatoes, garlic, and a selection of spices. This curry can be served as a delicious accompaniment to rice, rotti, or chapathi. Like any other vegetables brinjal also has numerous health benefits. It is always good to include all variety of vegetables and fruits in your diet.
Ingredients
- 4 small purple brinjals
- 1 medium sized onion
- 1 big tomato
- 1 – 2 green chilies
- 1 tsp jeera or cumin seeds
- 2 tbsp chopped coriander leaves
- 1 gooseberry sized jaggery
- 1 small gooseberry sized tamarind
- 1/4 tsp turmeric powder
- Salt as per your taste
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 4 – 5 curry leaves
- 7 – 8 cloves garlic
- 1 medium sized onion
- 2 tbsp cooking oil
Instructions
- Chop the brinjals and soak them in water for 10 minutes. Meanwhile chop onion, tomato and garlic. Transfer the chopped brinjals into a pressure cooker.
- Add in cumin seeds, slit green chili and chopped coriander leaves.
- Followed by add in chopped onion.
- Also add in chopped tomato.
- Finally add in jaggery, tamarind extract and 1/4 cup of water. Adjust the jaggery and tamarind as per your taste.
- Cook everything together until soft by making 1 – 2 whistles. After cooking mash them using back of a spatula.
- Followed by mash the cooked vegetables well using a masher. If you don't have a masher, pulse them (or coarse grind them) using a mixer grinder.
- Prepare tempering in a frying pan using oil, mustard seeds, urad dal and red chili.
- Add in curry leaves and finely chopped garlic.
- Immediately add in finely chopped onion and fry until slightly brown.
- Add in mashed vegetables (brinjal, tomato, green chilies, cumin, coriander leaves and onion). Give a quick mix.
- Add in turmeric powder and salt.
- Give a quick mix and boil it for 2 minutes. Switch off the stove and serve it with either rice or chapathi or rotti.
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