Badanekayi gojju recipe | How to make brinjal curry for rice and chapati
By Latha on October 6th, 2021
Badanekayi gojju recipe explained using step by step pictures and a video. Badanekai gojju is a very tasty side dish for rice or chapati using brinjal. This brinjal gojju or curry can be prepared in very less time using very minimum ingredients.
This badanekayi or brinjal gojju comes in hhandy wheneven you are running short of time. I have used purple colour brinjal in this recipe. You can use any brinjal of your choice, but make sure the brinjals are tender. Also adjust salt, jaggery and tamarind level as per your taste. I have posted one more badanekayi gojju recipe by cooking the brinjals. That recipe tastes good too.
If you are looking for more brinjal recipes then do check my sutta badanekayi mosaru bajji, vangi bath, Badanekayi palya or brinjal stir fry, Badanekayi palya or brinjal stir fry and ennegayi (stuffed brinjal) recipes.
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: 10 min
Cooking time: 10 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/4 kg brinjal
- 1/4 tsp turmeric powder
- 1/2 - 1 tsp red chilli powder
- 1 tsp jaggery
- 1 big marble sized tamarind
- 1 onion
- 2 tbsp chopped coriander leaves
- Salt as per your taste
- 1tbsp ghee (or oil)
Instructions for making badanekayi gojju:
- Chop the brinjals and soak them in water for 10 minutes.
- Heat ghee (or oil) in a pan.
- Add in soaked brinjals.
- Add in salt and turmeric powder. Give a quick mix.
- Close the lid and cook until brinjals are soft.
- Add in red chilli powder.
- Add in tamarind juice.
- Add in jaggery.
- Give a good mix and switch off the stove. Wait until warm or cool.
- Once warm (or cool), add in chopped onion and coriander leaves.
- Mash it well. Serve it with hot rice or chapati.
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