BADane Kaayi Gojju – Brinjal Curry

  
Badane kaayi Gojju or Baingan masala, is one lip smacking curry. A creamy, spicy, tangy curry that can be served with roti or rice. I almost lick the plate when i make this. 

For someone like my husband who used to hate brinjals, i had to come up with recipes for him to start liking it. And this is one of those. 

  
Ingredients

10nos – Small round Brinjals

2 nos – Onion, finely chopped

1 tsp – Mustard seeds

Salt to taste

4 tbsp – Oil

Coriander for garnishing

Roasted peanuts for garnishing


For the paste

1/4 cup – Freshly grated coconut ( you can use dry coconut as well)

2 tbsp – Peanuts

2 tbsp – Tamarind paste

2 nos – Dry red chillies

For filling

2 tbsp – Jeera

1 tbsp – Red chilly powder

1 tbsp – Haldi

1 tbsp – Salt

  
Method

Wash the brinjals. Slit them cross wise.

Mix the filling in a bowl, and fill it into the brinjals. 

Let them sit for sometime, till you get everything else ready.

  
Blend all the ingredients listed under paste to a smooth paste, using enough water.

In a pan, heat the oil

Add mustard seeds and let it crackle.

Add chopped onions and sauté till it turns pink.

Add brinjal and the remaining filling into the pan and sauté. 

  
Cover and cook till the brinjal is 3/4th cooked. 

Add the ground paste and 1 cup water.

Add salt and jaggery, cover and cook. 

Cook till the gravy thickens and the brinjal is cooked well. 

Garnish is with some coarsley crushed peanuts and coriander leaves.

Serve it hot with rice, roti, lachedar paratha or Kerala parota.

  

Follow my blog MADaboutkitchen and facebook page MADaboutkitchen for regular updates

  


8 thoughts on “BADane Kaayi Gojju – Brinjal Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s