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A delightful Karnataka curry featuring tender eggplant in a sweet, sour, and spicy tamarind-based gravy. This traditional dish, known for its complex flavors, is a perfect side for rice or rotis.
For 4 servings
Prepare Eggplant and Tamarind Pulp
Sauté the Eggplant
Prepare the Tempering (Tadka)
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A delightful Karnataka curry featuring tender eggplant in a sweet, sour, and spicy tamarind-based gravy. This traditional dish, known for its complex flavors, is a perfect side for rice or rotis.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 220.64 calories per serving with 2.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Simmer the Gojju Gravy
Garnish and Serve
Instead of sambar powder, use a freshly made gojju powder by dry roasting 1 tbsp chana dal, 1 tsp urad dal, 2 tsp coriander seeds, 2-3 dried red chilies, and a pinch of fenugreek seeds, then grinding to a fine powder.
Add a tablespoon of roasted and coarsely crushed peanuts or sesame seeds along with the garnish for extra crunch and nutty flavor.
This gojju can also be made with other vegetables like bitter gourd (hagalakayi), okra (bendekayi), or capsicum.
For a no-onion, no-garlic version, this recipe is naturally compliant as it doesn't contain them. Ensure your sambar powder is also free of onion and garlic if required.
Eggplant contains antioxidants like nasunin, which helps protect brain cells from damage. The spices used, such as turmeric, also contribute powerful antioxidant and anti-inflammatory compounds.
The high fiber content in eggplant aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome. Tamarind is also known to have mild laxative properties.
Being low in calories and high in fiber, eggplant can contribute to a heart-healthy diet. The use of sesame oil provides healthy unsaturated fats, and the dish is naturally cholesterol-free.
This dish is a great source of dietary fiber, which helps in managing blood sugar levels, maintaining a healthy weight, and promoting satiety.
Badanekayi Gojju is a traditional curry from the state of Karnataka in South India. It features eggplant (badanekayi) cooked in a tangy, sweet, and spicy gravy made from tamarind, jaggery, and a blend of spices. It's a popular side dish served with rice or flatbreads.
Yes, Badanekayi Gojju can be a healthy dish. Eggplant is low in calories and a good source of dietary fiber, vitamins, and minerals. The use of traditional spices like turmeric and hing offers anti-inflammatory benefits. To keep it healthier, use a moderate amount of oil and jaggery.
One serving of Badanekayi Gojju (approximately 1 cup or 200g) contains around 170-190 calories. The calorie count can vary based on the amount of oil and jaggery used in the preparation.
This recipe is naturally vegan and dairy-free as it uses plant-based ingredients like vegetables, lentils, spices, and oil.
Using small, fresh, and tender eggplants with fewer seeds helps minimize bitterness. Additionally, soaking the cut eggplant in salted water for 15-20 minutes before cooking helps draw out some of the bitter compounds.
Badanekayi Gojju pairs wonderfully with steamed rice, chapati, ragi mudde (finger millet balls), dosa, or akki rotti (rice flour flatbread). It can also be served as part of a larger South Indian meal.