Karnataka Style Badnekayi Mosaru Gojju Recipe
The Karnataka Style Badnekayi Mosaru Gojju is a traditional dish beloved by curd enthusiasts across Karnataka. This dish, which translates to “brinjal soaked in curd gravy,” combines the smoky flavor of roasted brinjal (eggplant) with the mild tanginess of curd, all enhanced with a flavorful tempering. Simple yet elegant, this dish is a staple at lunch tables and is often paired with steamed rice and other classic Karnataka recipes like Palak Tovve or Gorikayi Palya. The dish’s creamy texture and rich flavor profile make it a comforting meal for all.
Ingredients
Below is a detailed table listing the ingredients and their quantities:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 1 medium-sized |
| Hung Curd (Greek Yogurt) | 1 cup |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Green Chilli | 1, finely chopped |
| Salt | To taste |
| To Temper | |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Dry Red Chilli | 2 |
| Curry Leaves | 1 sprig |
Nutritional Information
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 120 |
| Protein | 5g |
| Fat | 4g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Calcium | 60mg |
| Iron | 1mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation Time | 5 |
| Cooking Time | 45 |
| Total Time | 50 |
Instructions
Step 1: Roast the Brinjal
- Start by washing the brinjal thoroughly. Use a fork or knife to poke holes evenly across its surface.
- Roast the brinjal directly over an open flame, turning it occasionally to ensure even cooking. Alternatively, you can roast it on a griddle with a tablespoon of oil for a slower cook.
- Roast until the skin starts to char and peel off, and the brinjal turns soft. The smoky aroma of the brinjal indicates it’s ready.
Step 2: Prepare the Brinjal Mixture
- Once the brinjal cools slightly, peel off the charred skin and discard.
- Chop the roasted brinjal flesh and mash it coarsely using a fork or spoon.
- In a bowl, mix the mashed brinjal with hung curd, finely chopped green chilli, and salt.
- Adjust the consistency of the mixture by adding a little water if needed.
Step 3: Prepare the Tempering
- Heat a small kadai or pan with a tablespoon of oil.
- Add mustard seeds and allow them to splutter.
- Next, add the urad dal and chana dal, frying until they turn golden brown.
- Add asafoetida (hing), dry red chillies, and curry leaves, and let them crackle.
- Pour this flavorful tempering over the prepared brinjal-curd mixture.
Step 4: Serve
Serve the Karnataka Style Badnekayi Mosaru Gojju with steamed rice for a comforting meal. Pair it with Palak Tovve or Gorikayi Palya for an authentic Karnataka-style spread.
Enjoy the perfect balance of smoky brinjal, tangy curd, and aromatic spices in this dish that celebrates the simplicity of Karnataka’s culinary heritage.
