Badanekaayi Gojju (Brinjal Curry) Recipe

Name: Badanekaayi Gojju (Brinjal Curry) Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4-6
Cuisine: South Karnataka
Ingredients: 10 null Small Brinjal (Baingan / Eggplant); 2 null Onion finely chopped; 1 teaspoon Mustard seeds (Rai/ Kadugu); null Salt to taste; 4 tablespoons Oil; null Coriander (Dhania) Leaves for garnishing; null Roasted Peanuts (Moongphali) for garnishing; 1/4 cup Fresh coconut freshly grated; 2 tablespoons Raw Peanuts (Moongphali); 2 tablespoons Tamarind Paste; 2 null Dry Red Chillies; 2 tablespoons Cumin seeds (Jeera); 1 tablespoon Red Chilli powder; 1 tablespoon Turmeric powder (Haldi); 1 tablespoon Salt

Madhuri Aggarwal

May 25, 2022

4503 Ratings

Badanekaayi Gojju (Brinjal Curry) Recipe

Time:Prep: 15 M|Cook: 1h 0m|Total: 1h 15min

Makes:4-6 Servings

Meal:Lunch

Cuisine:South Karnataka

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.

Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch.

You can also try our other Brinjal recipes like

Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch.

You can also try our other Brinjal recipes like

Ingredients

For the paste

10 Small Brinjal (Baingan / Eggplant)

2 Onion, finely chopped

1 teaspoon Mustard seeds (Rai/ Kadugu)

Salt, to taste

4 tablespoons Oil

Coriander (Dhania) Leaves, for garnishing

Roasted Peanuts (Moongphali), for garnishing

1/4 cup Fresh coconut, freshly grated

2 tablespoons Raw Peanuts (Moongphali)

2 tablespoons Tamarind Paste

2 Dry Red Chillies

For filling

2 tablespoons Cumin seeds (Jeera)

1 tablespoon Red Chilli powder

1 tablespoon Turmeric powder (Haldi)

1 tablespoon Salt

Instructions for Badanekaayi Gojju (Brinjal Curry) Recipe

To begin with Badanekaayi Gojju, firstly wash the brinjals and slit them cross wise.

Mix all the ingredients mentioned under ‘For filling’ in a mixing bowl and fill it into the brinjals.

Let them sit for some time, till you get everything else ready. Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water.

In a wide pan, heat the oil. Add mustard seeds and let it crackle.

When it crackles, add the chopped onions and sauté till it turns pink. Add brinjal and the remaining filling into the pan and sauté.

Cover and cook till the brinjal is 3/4th cooked. Add the ground paste and 1 cup water.

Add salt and jaggery, cover and cook. Cook till the gravy thickens and the brinjal is cooked well.

Garnish is with some coarsely crushed peanuts and coriander leaves.

Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch.