Badhanekai yennegai recipe | Ennegai gojju Traditional Style | Gutti Vankaya Kura - Everything Traditional
Badhane or Brinjal is a very popular and regularly used vegetable in South India. Badhanekaye or brinjal used for this particular recipe is small shiny and dark purple colored ones. Choosing smaller brinjals for this recipe renders best buttery taste to the dish.
This recipe is a traditional curry with coconut and tamarind base, this curry can be kept watery or thick as per one's taste. When made thick this goes best with akki roti or chapati's ...else best savored with hot rice and papad. Lots of onions and garlic goes to this dish as well.
Brinjal color varies from white, green, yellow, purple with stripes or non stripes and also black, shiny brinjals indicate they are fresh. And you can also check its freshness by its weight, if they are light they are not fresh, they lose weight as they dry up the moist inside.
Small purple stripes brinjals or nonstriped with thorn are preferred for this particular recipe. These give buttery taste and absorbs the spices and gives best taste to the curry.
In Telugu its popularly known as Gutti vankaya kura, in Kannada ennegai or gojju - refreshing taste to increase your appetite. Try this easy traditional recipe - to easily expand your cooking repertoire.
Badhanekai yennegai recipe | Ennegai gojju Traditional Style | Gutti Vankaya Kura
Cuisine: Indian / South Indian Cook time: 20 minutes
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Ingredients for Badhanekai yennegai recipe - Badhanekai / Brinjal - 1/4 Kg
- Onion - 1 big
- Garlic - 7 to 8 pods
- Tamarind - big lemon size
For Seasoning - Oil - 2 teaspoons
- Mustard - 1/4 teaspoon
For Grinding - Coconut - 1/2 cup
- Fenugreek seeds / menthya - 1/4 teaspoon
- Jeera / Cummin - 1/4 teaspoon
- Turmeric powder - less than 1/4 teaspoon
- Chilli powder or sambar powder - 2 teaspoons
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Instructions Dry roast fenugreek and jeera, add with coconut, chilli powder and turmeric powder and grind to fine paste Heat oil in a pan and add mustard, when this splutters add finely chopped onions and garlic Add split brinjals and fry until brinjal color changes Add coconut paste and add in salt Cook for about 5 minutes and add tamarind paste Cook for another 5 minutes or until brinjals are cooked Switch of the flame
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Note:
Can add curry leaves as well
You can also reduce tamarind quantity and add tomatoes
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How to make Badhanekai yennegai recipe | Ennegai gojju Traditional Style | Gutti Vankaya Kura with Step-by-step pictures
1. Dry roast fenugreek and jeera, add with coconut, chilli powder and turmeric powder and grind to fine paste
2. Heat oil in a pan and add mustard, when this splutters add finely chopped onions and garlic
3. Add split brinjals and fry until brinjal color changes
4. Add coconut paste and add in salt
5. Cook for about 5 minutes and add tamarind paste
6. Cook for another 5 minutes or until brinjals are cooked
7. Switch of the flame and Badhanekai / Ennegai gojju is ready to eat with hot rice
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