Veg Recipes of Karnataka

Sutta badanekayi gojju recipe | How to make charred brinjal curry | Burnt brinjal gojju

By Latha on January 23rd, 2020

Sutta badanekayi gojju or charred brinjal curry recipe explained with step by step pictures and a video. Sutta badanekayi gojju is a very easy recipe prepared by charring the brinjal on stove top. Sutta badanekayi gojju is prepared using charred brinjal, salt, jaggery, tamarind, chopped onion, coriander leaves, green chillies and a tempering. You ca serve this sutta badanekayi gojju with rice or chapathi or rotti.

This is an ultimate recipe to clear one or two leftover brinjals in your pantry. This badanekayi gojju can be prepared in very less 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.

Brinjal or eggplant is burnt or charred in open flame to prepare this tasty recipe. You can find one more sutta badanekayi mosaru bajji on this website. 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.

Sutta badanekayi gojju

Preparation time: 5 min
Cooking time: 15 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1 big purple brinjal (or any other brinjal)
1 tsp jaggery
Gooseberry sized tamarind
1 small sized onion
1 - 2 tsp chopped green chili
2 tbsp chopped coriander leaves
Salt as per your taste

Ingredients for tempering:

1 tsp oil
1/4 tsp mustard seeds
Few curry leaves
1 red chili

Instructions for making sutta badanekayi gojju:

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 salt, jaggery and tamarind juice. Adjust all these as per your taste. Give a quick mix.
Next add in chopped onion, green chili and coriander leaves.
Temper it with oil, mustard seeds, red chilli and curry leaves. Serve it with hot steaming rice or chapathi and enjoy.