Badanekayi mosaru gojju recipe
A detailed recipe for Badanekayi mosaru gojju, also known as steamed brinjal curry, is presented with step-by-step pictures and an accompanying video guide. This dish is incredibly tasty and pairs well with rice, roti, or chapati. Badanekayi mosaru gojju is made using brinjals, curd, green chili, salt, and a flavorful tempering.For this recipe, I have utilized small purple brinjals, but feel free to use any variety of brinjals you prefer. If the brinjals are large, it's recommended to roughly chop them before steaming. Additionally, ensure that the brinjals are tender for enhanced taste and texture. Badanekayi translates to brinjal in Kannada and mosaru gojju is a common name for these kind of yoghurt based curries.
Ingredients
- 1/4 kg small purple brinjal (or any other brinjal)
- 1 - 2 green chillies
- Salt as per your taste
- 1 cup curd or thick butter milk
Ingredients for tempering:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 red chilli
- 1 tsp urad dal
- A big pinch of asafoetida
- Few curry leaves
Instructions
- Pick tender brinjals and rinse them.
- Slit the brinjals. You can roughly chop them if they are big.
- Arrange them on a plate and steam until soft. It took around 10 minutes for me.
- Meanwhile take whisked curd in a bowl. Add in salt and chopped green chillies. Give a quick mix.
- Prepare tempering using oil, mustard, red chilli, urad dal, asafoetida and curry leaves.
- Add it into the whisked curd and give a quick mix.
- Wait until brinjals are cooked. Make sure they are cooked until soft.
- Peel the brinjals, remove the stalk and chop them roughly.
- Add the chopped brinjals into the tempered curd.
- Give a quick mix and serve it with either rice or chapati or roti or poori.
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