Badanekaayi Gojju (Brinjal Curry) Recipe
Badanekaayi Gojju or Brinjal curry is one lip-smacking curry. A creamy, spicy, tangy curry that can be served with roti or rice. If you are bored of the usual Brinjal sabzi, you can give this recipe a try and it will surely be loved by your family members.
Ingredients
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10 Small Brinjal (Baingan / Eggplant)
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2 Onion
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finely chopped
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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Salt
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to taste
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4 tablespoons Oil
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Coriander (Dhania) Leaves
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for garnishing
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Roasted Peanuts (Moongphali)
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for garnishing
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For the paste
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1/4 cup Fresh coconut
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freshly grated
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2 tablespoons Raw Peanuts (Moongphali)
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2 tablespoons Tamarind Paste
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2 Dry Red Chillies
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For filling
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2 tablespoons Cumin seeds (Jeera)
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1 tablespoon Red Chilli powder
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1 tablespoon Turmeric powder (Haldi)
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1 tablespoon Salt
Instructions
Step 1
To begin with Badanekaayi Gojju, firstly wash the brinjals and slit them cross wise
Step 2
Mix all the ingredients mentioned under ‘For filling’ in a mixing bowl and fill it into the brinjals
Step 3
Let them sit for some time, till you get everything else ready
Step 4
Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water
Step 5
In a wide pan, heat the oil
Step 6
Add mustard seeds and let it crackle
Step 7
When it crackles, add the chopped onions and sauté till it turns pink
Step 8
Add brinjal and the remaining filling into the pan and sauté
Step 9
Cover and cook till the brinjal is 3/4th cooked
Step 10
Add the ground paste and 1 cup water
Step 11
Add salt and jaggery, cover and cook
Step 12
Cook till the gravy thickens and the brinjal is cooked well
Step 13
Garnish is with some coarsely crushed peanuts and coriander leaves
Step 14
Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch