Badanekayi mosaru bajji recipe | How to make brinjal curry | Sutta badanekayi gojju recipe
By Latha on January 1st, 2016
Badanekayi mosaru bajji or badanekayi mosaru gojju recipe explained with step by step pictures and a video. This badanekayi mosaru bajji or curry is very tasty and goes very well with rice, roti or chapathi. Sutta badanekayi bajji or brinjal-yoghurt curry is prepared using eggplant, curd, green chili and coriander leaves.
This type of brinjal curry is in practice across Karavali (Mangalore-Udupi) region of Karnataka. But there a specific type of brinjal called "gulla badanekayi" or "Mattu gulla" is used, which is a very tasty brinjal I have ever tasted. I have used big purple brinjal, which I feel is the better choice when "gulla badane" is not available.
Brinjal or eggplant is burnt or charred in open flame to prepare this tasty recipe. Badanekayi translates to brinjal and mosaru bajji is a common name for these kind of yoghurt based curries. I have already posted alugadde mosaru bajji or potato-yoghurt curry, which follows similar recipe. If you are looking for more brinjal recipes then do check my vangi bath, Badanekayi palya or brinjal stir fry and ennegayi (stuffed brinjal) recipes. Apart from this we can also prepare brinjal majjige huli, bol koddel, dose and many more.
If you are looking for more Karnataka style curry recipes then do visit our curries section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 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 for making badanekayi mosaru bajji:
- 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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