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Sunday, August 9, 2009

Badanekayi Khara Gojju / Brinjal Gojju

1 large American Eggplant or 2 medium sized Eggplant(Gulla) / Brinjal / Badanekayi
2 - 4 Green Chillies
1/2 medium sized Onion
Grape sized Tamarind
Salt to taste
1/2 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
2 tsp Oil

Apply 1 tsp oil over the eggplant. Prick the eggplant with a fork/knife, so it won't burst in the oven. Put one aluminium foil over the oven tray and place the oil applied eggplant in a tray as shown in the picture below. Cook this eggplant in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking the eggplant)
Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside. Chop onion into small pieces and keep it aside.
Remove the outer skin of eggplant and chop it into small pieces using a spoon as shown in the picture below.
Put this chopped eggplant, tamarind water, salt in a vessel. Mash green chillies and mix them well. Add finely chopped onion, required amount of water and mix well. (Note: Instead of raw onion, you can fry the onion along with little amount of ghee until it turns light golden in colour and add.)
Put mustard 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.


Dr.K.G.Bhat,M.B:B.S said...

If you add a big spoonful of yogurt to the gojju it tastes better.don't you think so?

Krishnaveni said...

@K.G. Bhat
That is another variation of Badanekayi Gojju. It is called Badanekayi Mosaru Gojju and I have already posted this recipe before. Here is the link: