Karnataka Style Badnekayi Mosaru Gojju Recipe

Brinjal soaked in curd gravy as It is spicy and yet has the mild flavors of curd and brinjal.

Archana's Kitchen
Karnataka Style Badnekayi Mosaru Gojju Recipe
192 ratings.

Karnataka Style Badnekayi Mosaru Gojju Recipe is a recipe which is popular in Karnataka.Badnekayi Mossuru gojju means brinjal soaked in curd gravy. It is spicy and yet has the mild flavors of curd and brinjal. Many of the kannidags are curd lovers so most of them try to make this dish with various vegetables like yellow pumpkin, cucumber and Potato.

Serve the Karnataka Style Badnekayi Mosaru Gojju Recipe along with some steamed rice,Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) and Gorikayi Palya Recipe to complete a meal. 

If you are looking for more Brinjal Recipes here are some: 

  1. Kathirikai Podi Curry Recipe (Roasted Brinjal with Spices)
  2. Badanekaayi Gojju (Brinjal Curry) Recipe
  3. Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal

Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

5 M

Cooks in

45 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 Brinjal (Baingan / Eggplant)
  • 1 cup Hung Curd (Greek Yogurt)
  • 2 sprig Coriander (Dhania) Leaves , chopped
  • 1 Green Chilli , chopped
  • Salt , to taste
  • To Temper
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 teaspoon Chana dal (Bengal Gram Dal)
  • 1 teaspoon Asafoetida (hing)
  • 2 Dry red chilli
  • 1 sprig Curry leaves

How to make Karnataka Style Badnekayi Mosaru Gojju Recipe

  1. We begin making the Karnataka Style Badnekayi Mosaru Gojju Recipe by roasting the eggplant. Try to poke the eggplant on all the sides.

  2. Roast them on your stove directly or you can slowly roast them on a griddle as well. Keep turning them evenly and add a tablespoon of oil.

  3. Roast them until the eggplant becomes soft and the skin starts to peel off slowly. Take it out and rest it for coupe of minutes.

  4. Then peel off the skin and chop the flesh and mash it coarsely. Mix it with curd, green chilli and salt. Adjust the consistency by adding water if necessary.

  5. Now to make the tadka, heat a kadai with oil and then add in the mustard seeds, urad dal, channa dal, hing and dry red chilli, crackle the curry leaves. Pour it over the Gojju and serve.

  6. Serve the Karnataka Style Badnekayi Mosaru Gojju Recipe along with some steamed rice,Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) and Gorikayi Palya Recipe to complete a meal.

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Last Modified On Friday, 21 April 2017 08:47
     
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