Brinjal Curry Recipe
A vegetarian South Karnataka recipe with small brinjal (baingan / eggplant), onion - finely chopped, mustard seeds. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin with Badanekaayi Gojju, firstly wash the brinjals and slit them cross wise
small brinjal (baingan / eggplant)(10) - 2
Mix all the ingredients mentioned under ‘For filling’ in a mixing bowl and fill it into the brinjals
small brinjal (baingan / eggplant)(10) - 3
Let them sit for some time, till you get everything else ready
- 4
Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water
tablespoons tamarind paste(2) - 5
In a wide pan, heat the oil
- 6
Add mustard seeds and let it crackle
mustard seeds(1 teaspoon)tablespoons cumin seeds (jeera)(2) - 7
When it crackles, add the chopped onions and sauté till it turns pink
onion - finely chopped(2) - 8
Add brinjal and the remaining filling into the pan and sauté
small brinjal (baingan / eggplant)(10) - 9
Cover and cook till the brinjal is 3/4th cooked
small brinjal (baingan / eggplant)(10) - 10
Add the ground paste and 1 cup water
tablespoons tamarind paste(2) - 11
Add salt and jaggery, cover and cook
salt - to tastesalt(1 tablespoon) - 12
Cook till the gravy thickens and the brinjal is cooked well
small brinjal (baingan / eggplant)(10) - 13
Garnish is with some coarsely crushed peanuts and coriander leaves
coriander (dhania) leaves - for garnishingroasted peanuts (moongphali) - for garnishingtablespoons raw peanuts (moongphali)(2) - 14
Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch
Nutrition Facts
Per serving
Rate this recipe
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Brinjal Curry Recipe
A vegetarian South Karnataka recipe with small brinjal (baingan / eggplant), onion - finely chopped, mustard seeds. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
14 steps- 1
To begin with Badanekaayi Gojju, firstly wash the brinjals and slit them cross wise
small brinjal (baingan / eggplant)(10) - 2
Mix all the ingredients mentioned under ‘For filling’ in a mixing bowl and fill it into the brinjals
small brinjal (baingan / eggplant)(10) - 3
Let them sit for some time, till you get everything else ready
- 4
Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water
tablespoons tamarind paste(2) - 5
In a wide pan, heat the oil
- 6
Add mustard seeds and let it crackle
mustard seeds(1 teaspoon)tablespoons cumin seeds (jeera)(2) - 7
When it crackles, add the chopped onions and sauté till it turns pink
onion - finely chopped(2) - 8
Add brinjal and the remaining filling into the pan and sauté
small brinjal (baingan / eggplant)(10) - 9
Cover and cook till the brinjal is 3/4th cooked
small brinjal (baingan / eggplant)(10) - 10
Add the ground paste and 1 cup water
tablespoons tamarind paste(2) - 11
Add salt and jaggery, cover and cook
salt - to tastesalt(1 tablespoon) - 12
Cook till the gravy thickens and the brinjal is cooked well
small brinjal (baingan / eggplant)(10) - 13
Garnish is with some coarsely crushed peanuts and coriander leaves
coriander (dhania) leaves - for garnishingroasted peanuts (moongphali) - for garnishingtablespoons raw peanuts (moongphali)(2) - 14
Serve Badanekaayi Gojju with Whole Wheat Lachha Paratha and Lauki raita for a perfect weekday lunch
About this recipe
A vegetarian South Karnataka recipe with small brinjal (baingan / eggplant), onion - finely chopped, mustard seeds. Ready in 1h 15m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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