ROSTED EGGPLANT CURRY/ BADANEKAI GOJJU

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RECIPE..
ROSTED EGGPLANT CURRY/BADANEKAI GOJJU








Ingredients

  • Small Purple Brinjal 8-10.
  • Onion 1 large finely chopped.
  • Tomato 2 medium size.
  • Curry leaves 1 strand.
  • Mustard seeds 1/2 tsp.
  • Bay leaf 2.
  • Turmeric powder 1/2tsp.
  • Red chilli powder 1/2tbsp.
  • Coriander powder 1/2tbsp.
  • Tamarind pulp 2tbsp
  • Jaggery 1tbsp
  • Salt.
  • Oil 3 tbsp.
  • Ghee 1 tbsp.

Ingredients for Masala Paste

  • Coriander seeds 1 tbsp.
  • Cumin seeds 1/2tsp.
  • Urad dal 1/2tsp.
  • Fenugreek Seeds(Methi) 1/4 tsp.
  • Cinnamon 1/2″ .
  • Garlic 2 cloves.
  • Ginger 1/2″.
  • Cashew nuts 7-8.
  • Grated coconut 1/2 cup.
  • Peanuts 1/2 cup.
  • Dry Red Chillies 4-5.
  • Curry Leaves 1 strand.

    • Method


  • Wash the baby brinjals.Slit the Brinjal from base and keep in salt water for 1 hour. Do not remove stalks.
  • Dryroast peanuts and keep it aside.
  • In the same pan dry roast cumin,coriander,urad dal,Fenugreek seeds,cinnoman,curry leaves and Red chillies and keep it aside.
  • Now dry roast coconut,ginger,garlic and cashew nuts.
  • Grind all dry roasted ingredients by adding little water and make a thick paste.
  • Fill this masala paste into the slit Brinjal and keep the remaining paste aside.
  • Grind 2 tomatoes and make a smooth puree.
  • In pan heat 1 tbsp ghee and 3 tbsp oil.
  • Add mustard once it starts spluttering add bay leaves and curry leaves.
  • Now chopped onions; sauté till it becomes brown.
  • Add tomato puree and 1/4 cup water . Cook for 4-5 minutes.
  • Add turmeric,coriander powder,red chilly powder and salt and cook till oil starts separating.
  • Now add the remaining masala paste and mix thoroughly. Add 1/2 cup water mix well(You can add ore water if you want thin gravy).
  • Now add the tamarind pulp and jaggery
  • Cook for 5 minutes and transfer this gravy to bowl.
  • In the same pan put 3 Tbsp oil and heat it.
  • Add brinjal and roast it in high flame for 6-7 minutes. Keep flipping it slowly.
  • Now add gravy back to this and cook in low flame for 10 minutes.(Adjust the water).
  • Serve it hot with Rice or roti.

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