badanekai gojju recipe /sutta kathirikai gothsu for rice

badanekai gojju recipe /sutta kathirikai gothsu for rice

badanekai gojju recipe /sutta kathirikai gothsu for rice

badanekai gojju recipe /sutta kathirikai gothsu for rice

Lunch menu on a daily basis need not be complicated it can be simple also and one such gravy item is this badanekai gojju recipe. In our home we make it not very often but we do make it then and there when we decide to make the lunch very simple.They make this sutta kathirikai gothsu for lunch to go along with rice. we can make it spicy or moderately spicy and the reason for adding both the chillies is to increase the spiciness. Mostly I make it little spicier and when having it with hot rice I add some nallenai

badanekai gojju recipe /sutta kathirikai gothsu for rice

or ghee and enjoy it with a simple appalam of my own choice. we can make this gothsu using any medium-sized brinjals or even the bigger ones. The real tip is that the brinjal should be fresh and tender without any seeds. when adding tamarind extract use it correctly otherwise it will become more tangy and as we use tamarind I have used jaggery for balance.This badanekai gojju recipe is very easy to make and roasting the brinjal is the most important part that we can’t skip.

Check my Chidambaram gosthu recipe for idli

badanekai gojju recipe /sutta kathirikai gothsu for rice

 

INGREDIENTS:

Medium sized brinjals – 2(if big one is enough)
Gingelly oil/nallenai – 4-5 tbsp
Small onions – 1/4 cup
Green chillies – 1-2
Curry leaves – some
Mustard seeds/kadugu – 1 tsp
Urad dal /ulundhu – 1 tsp
Kadala paruppu/bengal gram dal – 1 tsp
Asafoetida – 1/2 tsp
Dried red chillies -2(tear it by hand)
Thick extract from tamarind – 1-2 tbsp
Turmeric powder – 1/2 tsp
Chilli powder – 1 tsp
Salt to taste
Small bit of jaggery(optional)

METHOD:

badanekai gojju recipe

badanekai gojju recipe

1.Smear oil to brinjal and char the brinjal skin till it shrinks.

badanekai gojju recipe

badanekai gojju recipe
2.Take out and when it’s slightly cool peel off the charred part ,mash the flesh and keep ready.

badanekai gojju recipe

badanekai gojju recipe
3.In-between mince the small onions and green chillies and keep ready.

badanekai gojju recipe
4.Keep a thick bottomed kadai with oil when it heats up add mustard to splutter, both dals to be golden ,asafoetida and curry leaves.

badanekai gojju recipe
5.Then add teared red chillies with minced onion-green chilli mixture and let it brown.

badanekai gojju recipe

badanekai gojju recipe
6.Then add the mashed brinjal with turmeric, chilli powder with needed salt for the whole dish.

badanekai gojju recipe
7.Saute well till rawness goes off.

badanekai gojju recipe

badanekai gojju recipe

8.Add the tamarind extract with little more water with a bit of jaggery.


9.Let it boil and come to a semi solid consistency.
10.When done serve it with rice.

badanekai gojju recipe /sutta kathirikai gothsu for rice

Total Time: 25 minutes

Lunch,sidedish

SouthIndian

4

badanekai gojju recipe /sutta kathirikai gothsu for rice

Ingredients

  • Medium sized brinjals - 2(if big one is enough)
  • Gingelly oil/nallenai - 4-5 tbsp
  • Small onions - 1/4 cup
  • Green chillies - 1-2
  • Curry leaves - some
  • Mustard seeds/kadugu - 1 tsp
  • Urad dal /ulundhu - 1 tsp
  • Kadala paruppu/bengal gram dal - 1 tsp
  • Asafoetida - 1/2 tsp
  • Dried red chillies -2(tear it by hand)
  • Thick extract from tamarind - 1-2 tbsp
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Salt to taste
  • Small bit of jaggery(optional)

Instructions

  1. Smear oil to brinjal and char the brinjal skin till it shrinks.
  2. Take out and when its slightly cool peel off the charred part ,mash the flesh and keep ready.
  3. In-between mince the small onions and green chillies and keep ready.
  4. Keep a thick bottomed kadai with oil when it heats up add mustard to splutter, both dals to be golden ,asafoetida and curry leaves.
  5. Then add teared redchillies with minced onion-green chilli mixture and let it brown.
  6. Then add the mashed brinjal with turmeric, chilli powder with needed salt for the whole dish.
  7. Saute well till rawness goes off.
  8. Add the tamarind extract with little more water with a bit of jaggery.
  9. Let it boil and come to a semi solid consistency.
  10. When done serve it with rice.

I have used medium sized brinjals, if you are using the big violet once then you should alter the spice amount accordingly. Adding jaggery is for balance but its optional. I have finely minced the small onions and chillies but you can add it as finely chopped onions. Use only gingelly oil for this recipe for exact taste.

Some Lunch menu’s to check here:

tomato rice step by step recipe /easy thakkali sadam for lunch

simple indian food recipes for lunch /tamil lunch menu

south indian masala rice recipe /masala bhat/bhaat

vegetable biryani pressure cooker method /veg biriyani recipe

 

Post your comments here

Your email address will not be published. Required fields are marked *