A classic Karnataka-style sweet, sour, and spicy curry featuring tender eggplant simmered in a tamarind and jaggery base with freshly ground spices. This tangy and aromatic side dish, known as 'Badanekayi Gojju', pairs perfectly with rice, rotis, or dosas.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
269cal
3gprotein
26gcarbs
Ingredients
250 g Brinjal (Small, tender variety preferred)
15 g Tamarind (About a lime-sized ball)
3 tbsp Jaggery (Grated or powdered, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant and simple South Indian stir-fry made with finely chopped carrots, crunchy lentils, and fresh coconut. This Karnataka-style side dish is quick, healthy, and pairs perfectly with rice and sambar.
About Brinjal Gojju, Steamed Basmati Rice and Carrot Palya
Perfectly spiced Brinjal Gojju with fiber-rich Carrot Palya and rice – a delicious, soul-satisfying comfort!
This udupi dish is perfect for dinner. With 693.7 calories and 10.35g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
Dried Red Chillies
(Use Byadgi for color or Guntur for heat)
1 tbsp White Sesame Seeds
2 tbsp Dry Coconut (Grated or desiccated)
1 tsp Mustard Seeds
10 pcs Curry Leaves
0.25 tsp Asafoetida
1.5 cup Water (Warm, divided)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Preparation (15 mins)
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract a thick pulp. Strain this liquid, pressing the pulp to get all the extract. Discard the solids and set the tamarind water aside.
Wash the brinjals, pat them dry, and trim the stems. Cut them into 1-inch cubes.
Immediately place the cut brinjal pieces in a bowl of water with a pinch of salt to prevent them from browning.
2
Roast & Grind Masala (8 mins)
In a small, dry pan over low heat, add the chana dal and urad dal. Dry roast, stirring constantly, for 2-3 minutes until light golden and aromatic.
Add the coriander seeds and dried red chillies. Continue roasting for another minute until fragrant.
Add the white sesame seeds and roast for 30-45 seconds until they start to pop.
Finally, add the grated dry coconut and roast for 30 seconds more until lightly toasted. Turn off the heat.
Transfer the roasted ingredients to a plate and let them cool completely. Once cool, grind them into a fine powder.
3
Sauté Brinjal (8 mins)
Drain the brinjal pieces thoroughly and pat them completely dry with a paper towel.
Heat 2 tablespoons of oil in a kadai or wide pan over medium heat.
Add the brinjal pieces and sauté, stirring occasionally, for 8-10 minutes until they are tender and have golden-brown spots on all sides.
Remove the cooked brinjal from the pan and set aside.
4
Prepare Gojju Base (10 mins)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and asafoetida. Sauté for a few seconds until the leaves turn crisp.
Carefully pour in the prepared tamarind extract. Add the jaggery, salt, and turmeric powder.
Add 1 cup of water, stir well, and bring the mixture to a boil.
Reduce the heat and let it simmer for 5-7 minutes, allowing the jaggery to dissolve and the raw smell of tamarind to dissipate.
5
Combine & Simmer (4 mins)
Add the freshly ground gojju masala powder to the simmering gravy. Whisk continuously to ensure there are no lumps.
Cook for 2-3 minutes, stirring, until the gravy thickens and oil begins to separate at the edges.
Gently return the sautéed brinjal pieces to the pan. Mix carefully to coat them evenly with the gravy.
Cover and simmer on low heat for 3-4 minutes to allow the brinjal to absorb the flavors.
Turn off the heat, garnish with finely chopped coriander leaves, and let it rest for 10 minutes before serving.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Ingredients
Wash, peel, and finely chop the carrots into small, even 1/4-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and slit the green chilies lengthwise.
2
Temper the Spices (Oggarane)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Wait for the oil to become hot but not smoking.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. Be careful not to burn them.
Add the hing and fresh curry leaves. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3
Sauté Aromatics
Add the finely chopped onion and slit green chilies to the pan.
Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
