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