Badanekayi gojju recipe | How to make brinjal curry | Badanekai bajji | Badanekai kara
By Latha on October 25th, 2018
Badanekayi gojju recipe explained with step by step pictures and a video. Badanekayi gojju or badanekai bajji is nothing but brinjal curry prepared using small purple brinjal, onion, tomato, garlic and few other spices. This bdanekai gojju or curry can be used as an accompaniment with rice, rotti or chapathi.
You can find one more similar recipe on this website, that is gorikayi gojju or kara. This badanekayi gojju or bajji is a very easy and tasty recipe.
Like any other vegetables brinjal also has numerous health benefits. It is always good to include all variety of vegetables and fruits in your diet. And if you are looking for more brinjal recipes, then do check my badanekyi ennegayi, badanekayi mosarubajji, badanekayi hasimasale huli and badanekayi palya recipes.
If you are looking for more Karnataka style curry recipes then do check our Bitter gourd sweet curry, Doddapatre-onion curry, Zunka vadi and menthe palle recipes. Or if you are looking for more Karnataka style gravy recipes then do visit our gravies section.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Please have a look.
Preparation time: 10 min
Cooking time: 25 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 4 small purple brinjals
- 1 medium sized onion
- 1 big tomato
- 1 - 2 green chilies
- 1 tsp jeera or cumin seeds
- 2 tbsp chopped coriander leaves
- 1 gooseberry sized jaggery
- 1 small gooseberry sized tamarind
- 1/4 tsp turmeric powder
- Salt as per your taste
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 4 - 5 curry leaves
- 7 - 8 cloves garlic
- 1 medium sized onion
- 2 tbsp cooking oil
Instructions for making badanekayi gojju or bajji:
- Chop the brinjals and soak them in water for 10 minutes. Meanwhile chop onion, tomato and garlic.
- Transfer the chopped brinjals into a pressure cooker.
- Add in cumin seeds, slit green chili and chopped coriander leaves.
- Followed by add in chopped onion.
- Also add in chopped tomato.
- Finally add in jaggery, tamarind extract and 1/4 cup of water. Adjust the jaggery and tamarind as per your taste.
- Cook everything together until soft by making 1 - 2 whistles. After cooking mash them using back of a spatula.
- Followed by mash the cooked vegetables well using a masher. If you don't have a masher, pulse them (or coarse grind them) using a mixer grinder.
- Prepare tempering in a frying pan using oil, mustard seeds, urad dal and red chili.
- Add in curry leaves and finely chopped garlic.
- Immediately add in finely chopped onion and fry until slightly brown.
- Add in mashed vegetables (brinjal, tomato, green chilies, cumin, coriander leaves and onion). Give a quick mix.
- Add in turmeric powder and salt.
- Give a quick mix and boil it for 2 minutes. Switch off the stove and serve it with either rice or chapathi or rotti.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!