Sambar,Rasam,Gojju & Dal

Sutta Badanekayi Gojju / South Indian Style Baingan Bharta

Sutta Badanekayi gojju recipe with step by step Photos | How to do Badanekayi Gojju | Sutta Badanekayi Huli Gojju | South Indian Style Baingan Bharta

Sutta Badanekayi Huli Gojju / Brinjal Gojju / South Indian style Baingan Bharta is slightly tangy, slightly sweetish and slightly spicy.. absolute lipsmacking….one excellent side dish from roasted brinjal which tastes great with rice/ Ubbu Rotti ( Bhakri) / chapathi etc.

If you are looking for more brinjal recipes you can checkout Brinjal Raita ,Brinjal Chutney ,Brinjal Vangi bath , Brinjal Fry etc

About the Recipe

How do you finish off those 1 or 2 brinjals sitting in your fridge ? I normally do brinjal raita, brinjal bhaja or brinjal chutney from it . Today i have for you all one excellent side dish made from roasted brinjal which tastes great with anything and everything.

This ” Brinjal Gojju / Sutta Badanekayi Huli Gojju / South Indian style Baingan Bharta ” is slightly tangy, slighty sweetish and slightly spicy..absolute lipsmacking. Like baingan bharta, this recipe calls for roasting the eggplant on fire. Once the egg plant is roasted, it takes just few minutes to make this dish. Hmm.. The roasted flavor of brinjal mixed with roasted spices gives a unique  taste. Once you try . you will definitely agree with me .

Sutta Badanekayi Gojju Recipe with step by step photos :

  • Wash the eggplant and pat dry. Rub its surface with a thin coat of oil. Keep it for roasting, on open flame.
  • Switch off the flame when the brinjal shrinks in size and skin of brinjal has charred nicely.Whole kitchen would be filled with lovely smoky aroma.
  • Burn tomatoes on a low flame.
  • Let the eggplant and tomatoes , cool for 5-10 mins. Later peel its charred skin and discard .
  • Now mash eggplant and tomato nicely using hand or fork.
  • Squeeze the tamarind soaked in water to extract pulp . Next to the mashed brinjal add salt ,green chilli ,tamarind water and jaggery .If you want you can add finely chopped onion too . Mix well.
  • If required add some water and adjust the consistency.
  • Prepare the tempering.In a small kadai ,take coconut oil. Add mustard seeds, urad dal and chana dal. Once they splutter add red chilli piece, curry leaves and hing. Switch off once curry leaves and red chili gets crispy.
  • Pour this tempering on gojju. Add chopped coriander leaves. Mix everything.
  • Serve the yummy brinjal gojju with rice / chapathi / dosa. Tastes best when served with hot rice ,drizzled with some coconut oil on top .

Points to note :

  • For this gojju , buy eggplants that are big yet light and tender . Also there should be fresh no holes ( infected by insects ) . Use either big purple ones or the round green or purple brinjal. In coastal Karnataka, we get a special kind of brinjal called “matti gulla”. Huli Gojju made from that tastes so yummy.
  • I’ve roasted eggplant on direct fire. If you want you can use grill / oven / coal to roast the brinjals . If you want you can boil brinjal and later mash them too. But you will be compromising with the taste in this case. The smoky flavor takes this raita to a new level. So i wouldn’t be recommending the boiling of brinjal
  • Roasting tomatoes on fire and adding it to huli gojju is optional .Peel , mash them and add too. tastes good . I add some times. 
  • Addition of onions is purely optional . You can alter the tamarind, jaggery and chilli quantity as you like. 
  • Use coconut oil as far as possible to this dish . Gives really amazing taste
  • Do not skip hing .
  • This Gojju is basically tangy ,slightly sweetish and spicy . balance them accordingly. Do not skip jaggery .

BADANEKAYI HULI GOJJU

Smitha Kalluraya
Sutta Badanekayi Gojju / South Indian style Baingan Bharta is One excellent side dish from roasted brinjal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 2-3 nos Purple Brinjal
  • 1-2 nos Tomato, optional
  • 1 small Onion, optional
  • 3-4 nos Green Chilli, finely chopped
  • small lemon size Tamarind, soaked in water
  • small lemon size Jaggery
  • Coriander leaves, little
  • Salt to taste

To temper

  • 2-3 tsp Coconut Oil / Any oil, ( coconut oil pref )
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Split Black gram/ Urad dal
  • 1/2 tsp Bengal Gram /Chana Dal
  • 1/4 tsp Asafoetida/ hing
  • 1 Red Chilli, broken to pieces ( optional )
  • few Curry Leaves

Instructions
 

  • Wash the eggplant and pat dry.Rub its surface with a thin coat of oil.Keep it for roasting, on open flame.
  • Switch off the flame when the brinjal shrinks in size and skin of brinjal has charred nicely.Whole kitchen would be filled with lovely smoky aroma.
  • If you want you can add burnt tomatoes too
  • Let the eggplant cool for 5-10 mins. Later peel its charred skin,discard the stem.
  • Now mash eggplant nicely using hand or fork.
  • Squeeze the tamarind soaked in water to extract pulp . Next to the mashed brinjal add salt,green chilli ,tamarind water and jaggery .Mix well.If required add some water and adjust the consistency.
  • Prepare the tempering.In a small kadai ,take oil.Add mustard seeds,urad dal and chana dal.Once they splutter add red chilli piece,curry leaves and hing.Switch off once curry leaves and red chili gets crispy. Pour this tempering on gojju.Add chopped coriander leaves.If required add fresh or sauted chopped onions . Mix everything.
  • Serve the yummy brinjal gojju with rice / chapathi / dosa.

Notes

Note : This post was originally published On Nov 30 , 2015 and republished with better images . 
Keyword badanekayi gojju, south indian style brinjal bhartha, sutta badanekayi gojju, sutta badanekayi huli gojju

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4 Comments

  • Reply
    marudhus kitchen
    December 1, 2015 at 3:21 am

    love these sutta badanekkai. gojju..so flavourful

  • Reply
    Rafeeda AR
    December 1, 2015 at 4:43 am

    Love the way the curry looks…

  • Reply
    Sony P
    December 2, 2015 at 2:44 pm

    Looks flavorful and yummy!

  • Reply
    Poornima hegde
    December 8, 2015 at 7:50 am

    That’s a very easy recipe.. When I saw the name “huli gojju”, I thought tamarind and jaggery will be cooked. With raw onion and that tamarind, am sure that will tasty tangy and yummy. Looks colorful and tasty Smitha 🙂

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