Click on the image, above to submit to Pinterest.
Badanekaayi Gojju (Brinjal Curry)
Badanekaayi Gojju (Brinjal Curry) is a traditional Indian recipe (from Karanatka) for a vegan curry of brinjals (aubergines) in a lightly-spiced coconut and peanut base whose antecedents go back to the early bronze age. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Brinjal Curry (Badanekaayi Gojju).
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
4-6
Rating: 
Tags : CurryVegan RecipesSpice RecipesVegetable RecipesIndian Recipes
Brinjal is the Indian name for aubergines/eggplants. Archaeological evidence now strongly suggests that these fruit are probably native to India and have been cooked on the sub-continent for at least 5500 years (see my recipe for
bronze age brinjal curry for the proof). This vegetarian recipe originates in South Karanatka.
Ingredients:
10 Small Brinjal (Baingan/Eggplant/Aubergines)
2 Onions, finely chopped
1 tsp Mustard seeds (Rai/ Kadugu)
Salt, to taste
4 tbsp Oil
Coriander (Dhania) Leaves, to garnish
Roasted Peanuts (Moongphali), to garnishing
For the paste:
20g (1/4 cup) Fresh coconut meat, grated
2 tbsp Raw Peanuts (Moongphali)
2 tbsp Tamarind Paste
2 Dry Red Chillies
For the filling:
2 tbsp Cumin seeds (Jeera)
1 tbsp Kashmiri Chilli powder
1 tbsp Turmeric powder (Haldi)
1 tbsp Salt
Method:
Wash the brinjals and slit them cross wise.
Mix all the ingredients mentioned under ‘For the filling’ in a mixing bowl and use to stuff the brinjals. Put aside and let them sit as you get everything else ready.
Blend all the ingredients listed under ‘For the paste’ to make a smooth paste, using enough water.
In a wide pan, heat the oil. When hot add the mustard seeds and let them pop and crackle (2-3 minutes). At this point add the chopped onions and fry till it turns translucent (about 4 minutes). Add the brinjals and the remaining filling into the pan and continue frying for 2 minutes.
Cover and cook until the brinjal is about ¾ done (about 8 minutes). Add the ground paste and 250ml (1 cup) water.
Now add the salt and jaggery, cover the pan and continue cooking until the gravy thickens and the brinjal is cooked well.
Garnish with some coarsely-crushed peanuts and chopped coriander leaves.
Serve Badanekaayi Gojju with Wholegrain Lachha Paratha and Lauki (bottle gourd) raita for a perfect weekday lunch.
%20Recipe)
