Friday, August 8, 2008

Badanekayi Mosaru Gojju / Eggplant Raitha

2 medium sized Eggplant / Brinjal / Badanekayi (Preferred: Gulla / American Eggplant)
2 - 4 Green Chillies
2 - 3 strands of Coriander leaves
1.5 - 2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut (Optional)
Salt to taste
1 tsp Mustard Seeds
1/2 tsp Cumin seeds
Big pinch of Asafoetida
5 - 6 Curry leaves
2 tsp Oil


Apply little amount of oil over the eggplant, prick it using a knife/fork. Cook it over the hot charcoal / gas flame / microwave/ oven for about 5-6 mins. (For Oven, please refer the procedure as specified in "Badanekayi Khara Gojju" recipe.)

Remove the outer skin of eggplant and mash them into small pieces using a spatula as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Grind the grated coconut in a mixer for about 1 min by adding little amount of water and keep it aside.

Put mashed eggplant, chopped coriander leaves and ground coconut in a vessel. Mash the green chillies, add curd, salt and mix well. If curd is sour, add required amount of milk and mix well.

Put mustard seeds, cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Gojju. Mix well before serving. It goes well with rice/pulav/biriyani.


An Indian's Makeup Blog said...

Nice and simple recipe! Comforting during this hot summer. I love yogurt!!

Unknown said...

I tried it ...superb recipe