Badanekayi mosaru gojju recipe | How to make steamed brinjal curry | Badanekayi easy side dish
By Latha on November 19th, 2021
Badanekayi mosaru gojju recipe explained with step by step pictures and a video. This badanekayi mosaru gojju or steamed brinjal curry is very tasty and goes very well with rice, roti or chapathi. Badanekayi mosaru gojju is prepared using brinjals, curd, green chili, salt and big fat tempering.
I have used small purple brinjals in this recipe. However you can use any brinjals of your choice. If the brinjals are big, roughly chop them before steaming. Also make sure brinjals are tender for better taste.
Badanekayi translates to brinjal in Kannada and mosaru gojju is a common name for these kind of yoghurt based curries. You can find one similar recipe called "sutta badanekayi mosaru bajji" on this website which makes use of burnt brinjal. I have also 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.
Preparation time: 10 min
Cooking time: 10 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/4 kg small purple brinjal (or any other brinjal)
- 1 - 2 green chillies
- Salt as per your taste
- 1 cup curd or thick butter milk
Ingredients for tempering:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 red chilli
- 1 tsp urad dal
- A big pinch of asafoetida
- Few curry leaves
Instructions for making badanekayi mosaru gojju:
- Pick tender brinjals and rinse them.
- Slit the brinjals. You can roughly chop them if they are big.
- Arrange them on a plate and steam until soft. It took around 10 minutes for me.
- Meanwhile take whisked curd in a bowl. Add in salt and chopped green chillies. Give a quick mix.
- Prepare tempering using oil, mustard, red chilli, urad dal, asafoetida and curry leaves.
- Add it into the whisked curd and give a quick mix.
- Wait until brinjals are cooked. Make sure they are cooked until soft.
- Peel the brinjals, remove the stalk and chop them roughly.
- Add the chopped brinjals into the tempered curd.
- Give a quick mix and serve it with either rice or chapati or roti or poori.
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