Badanekayi gojju | Tangy Brinjal Curry 

Brinjal curry which is also called Badanekai gojju in South India, is basically cooking brinjal in tangy gravy. This is a basic version of any brinjal curry recipes as we do not grind any masala for this dish. 

Badanekayi gojju / badanekai gojju is simple to make dish with sautéing onions, tomatoes and brinjals in oil for few minutes and then cook them in tamarind juice to get the tangy taste. Tanginess with brinjal is a best combination for steaming hot rice or as a side dish for sambar rice or curd rice. The tanginess along with the mild flavours of the spices strike a perfect balance. This makes the spicy brinjal curry dominate your taste buds.

Badanekayi gojju makes a perfect curry on a weekday for lunch or dinner. Whenever there is very little time for cooking, this can be prepared in just 15 minutes- super quick and easy recipe and can be stored for a day or two, here tamarind acts as natural preservative. 

Before adding tamarind, Sautéing Badanekai / brinjal in oil on a medium heat gives buttery taste to brinjal and curry taste is enhanced by this. Do not miss this step, brinjal is also cooked three-forth in this step.

I love any dish made out of brinjal / badanekai, amongst all  this is my favorite, this is my mom in laws recipe. She used to cook this whenever I visited her place and now I started cooking this after learning from her. I dedicate this to her.

Badanekayi gojju | Tangy brinjal curry  Cuisine : Indian / South Indian Cooking time : 15 minutes Servings : 6

Ingredients  Brinjal – 6 to 7 small or medium size Onion – 1 small finely chopped Tomato – 1 medium finely chopped Garlic – 5 pods Oil – 4 tablespoons Mustard – 1/4 teaspoon Jeera – 1/4 teaspoon Curry leaves – few Tamarind – small lemon size Chilli powder – 1 teaspoon Coriander powder – 1/2 teaspoon Turmeric – 1/4 teaspoon

Instructions  Wash brinjal and make 4 vertical slits but make sure you cut only 3/4th of brinjal, they should remain full. Do not cut top pieces. Heat oil in pan, add mustard and jeera. Wait till mustard splutters. Add onions and slit brinjals, sauté for few minutes until brown spots appear on brinjal Add finely chopped tomatoes and sauté until they are soft Now add salt, chilli powder, coriander powder and turmeric stir fry for 4 seconds Add tamarind juice/ extract and if required add some water about 1/4 cup, mix well Cover and cook until brinjals are cooked

Tips  

• Add water as per required, can keep this completely dry or thick gravy consistent
• Home-made sambar powder or chilli-coriander mix powder can be added instead of plain chilli powder
• Sauté brinjal well in oil before adding tamarind and water, to get better taste to the badanekayi gojju

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How to make Badanekai gojju | Tangy brinjal curry with Step-by-step pictures

Heat oil in pan, add mustard and jeera. Wait till mustard splutters, Add onions and slit brinjals, sauté for few minutes until brown spots appear on brinjal

Add finely chopped tomatoes and sauté until they are soft

Now add salt, chilli powder, coriander powder and turmeric stir fry for 4 seconds

Add tamarind juice/ extract and if required add some water about 1/4 cup, mix well

Cover and cook until brinjals are cooked

Badanekai gojju / tangy brinjal curry / badanekayi gojju is ready, serve with rice.