Karnataka Style Badnekayi Mosaru Gojju Recipe
Cuisine: Karnataka | Course: Lunch | Diet: Vegetarian
Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins
Servings: 4
Ingredients
| Ingredients | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 large |
| Hung Curd (Greek Yogurt) | 1 cup |
| Coriander Leaves, chopped | 2 sprigs |
| Green Chili, chopped | 1 |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Dry Red Chilies | 2 |
| Curry Leaves | 1 sprig |
Instructions
Step 1: Prepare the Eggplant
- Start by gently poking the eggplant on all sides to ensure even roasting.
- Roast the eggplant directly over an open flame on your stovetop or on a griddle. Rotate it slowly to roast each side evenly, adding a tablespoon of oil to enhance the roasting process.
- Continue roasting until the eggplant becomes soft and the skin begins to peel. This should take around 10-15 minutes. Once done, remove it from the heat and set it aside to cool for a few minutes.
Step 2: Mash and Combine with Yogurt
- Once the eggplant has cooled slightly, peel off the skin and chop the flesh. Using a fork or masher, mash the flesh coarsely to retain some texture.
- In a mixing bowl, combine the mashed eggplant, hung curd, chopped green chili, and salt. Stir well to blend, and adjust the consistency with a little water if the mixture seems too thick.
Step 3: Prepare the Tadka (Tempering)
- Heat a small amount of oil in a kadai or skillet over medium heat.
- Add mustard seeds and let them splutter. Then, add urad dal, chana dal, asafoetida, and dry red chilies, and stir until the dals turn golden and aromatic.
- Add the curry leaves to the mixture, allowing them to crackle. This flavorful tadka will add depth and a savory aroma to the dish.
Step 4: Assemble and Serve
- Pour the prepared tadka over the eggplant and curd mixture, stirring gently to distribute the tempering evenly.
- Serve the Badnekayi Mosaru Gojju alongside steamed rice, and pair with Palak Tovve (Spinach and Lentil Curry) or Gorikayi Palya for a wholesome and authentic Karnataka-style meal.
Enjoy this refreshing, mildly spiced brinjal-yogurt dish that combines the earthy flavor of roasted eggplant with the cooling effect of yogurt, enhanced by aromatic South Indian tempering. Perfect for a summer lunch or a light dinner!
