Badnekai Gojju – A Rich and Flavorful South Indian Eggplant Curry
Badnekai Gojju, a classic dish from South Karnataka, brings together the humble brinjal (eggplant) and an aromatic blend of spices and coconut, creating a creamy, spicy curry that pairs wonderfully with hot rice or soft roti. The distinctive flavors come from the combination of tamarind, peanuts, and a carefully prepared spice paste, which gives this dish its rich taste. Whether you’re tired of the usual eggplant preparations or simply craving something new and flavorful, Badnekai Gojju will surely win you over. The best part? It’s not just delicious, but also incredibly easy to make, making it perfect for any day of the week.
Ingredients for Badnekai Gojju:
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 10 medium-sized |
| Onion | 2, finely chopped |
| Mustard seeds | 1 tsp |
| Salt | To taste |
| Oil | 4 tbsp |
| Coriander leaves | For garnish |
| Roasted peanuts | For garnish |
| For the Paste | |
| Grated coconut | 1/4 cup |
| Peanuts | 2 tbsp |
| Tamarind paste | 2 tbsp |
| Dried red chilies | 2 |
| For the Spice Filling | |
| Cumin seeds | 2 tbsp |
| Red chili powder | 1 tbsp |
| Turmeric powder | 1 tbsp |
| Salt | 1 tbsp |
Preparation Time:
- 15 minutes
Cooking Time:
- 60 minutes
Instructions:
-
Prepare the Brinjal:
- Start by washing the brinjal thoroughly. Make straight and diagonal cuts into each brinjal, ensuring you don’t cut them all the way through. The cuts should create pockets for stuffing.
-
Spice Filling:
- In a small bowl, combine cumin seeds, red chili powder, turmeric powder, and salt. Mix these ingredients well.
- Stuff this spice mixture into the cuts of each brinjal and set them aside.
-
Make the Spice Paste:
- In a blender, add grated coconut, peanuts, tamarind paste, dried red chilies, and a little water. Blend it all together to form a smooth, thick paste. This paste will bring the curry its signature depth of flavor.
-
Cooking the Curry:
- Heat oil in a large pan or skillet over medium heat. Add mustard seeds and let them crackle.
- Once the mustard seeds begin to pop, add the finely chopped onions and sauté them until they become soft and translucent.
- Add the stuffed brinjals to the pan, along with the remaining spice filling. Mix gently to coat the brinjals in the oil and onions. Cover the pan and cook the brinjals for about 15 minutes, or until they’re about 3/4th cooked through.
-
Add the Spice Paste:
- Once the brinjal is partially cooked, add the prepared spice paste to the pan, along with 1 cup of water. Stir everything well and let it simmer for a few more minutes.
- After 1 minute, check the taste and add salt if necessary. You can also add a pinch of jaggery to balance the spice if you like a slightly sweet undertone.
-
Simmer and Thicken:
- Cover the pan again and let the curry simmer for another 20 minutes, stirring occasionally, until the gravy thickens and the brinjals are fully cooked through. The brinjals should be tender but still hold their shape.
-
Final Touch:
- Once cooked, garnish the Badnekai Gojju with crushed roasted peanuts and fresh coriander leaves. This adds a delightful crunch and a fresh aroma to the dish.
Serving Suggestions:
- Serve Badnekai Gojju with hot Laccha Paratha or steamed rice. For an added touch, pair it with Bottle Gourd Raita for a refreshing and cooling contrast to the spiciness of the curry.
Badnekai Gojju is a flavor-packed, vibrant dish that embodies the essence of South Indian cuisine. It’s simple yet bold, making it a wonderful choice for a hearty lunch or dinner. This dish is sure to become a new favorite in your recipe rotation, offering a perfect balance of tangy tamarind, rich coconut, and spicy notes. Give it a try and bring a taste of South Karnataka right to your kitchen!
