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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.
For 4 servings
Preparation (15 mins)
Roast & Grind Masala (8 mins)
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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 250.28 calories per serving with 2.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Sauté Brinjal (8 mins)
Prepare Gojju Base (10 mins)
Combine & Simmer (4 mins)
Replace brinjal with other vegetables like bitter gourd (hagalakayi), okra (bendekayi), or capsicum. Adjust cooking time accordingly.
For a nuttier flavor, add 1 tablespoon of peanuts or a few cashews while roasting the spices for the masala powder.
Use 1.5 tablespoons of store-bought tamarind paste instead of soaking whole tamarind. Dilute it in 1/2 cup of warm water.
Add a pinch of fenugreek seeds (methi) while roasting the dals for a slightly bitter, complex aroma.
Brinjal contains nasunin, an antioxidant that protects brain cells. Spices like turmeric and tamarind also contribute to the high antioxidant content, fighting cellular damage.
The high fiber content in brinjal promotes healthy digestion and regular bowel movements. Spices like asafoetida are traditionally used to prevent bloating and indigestion.
Turmeric, containing curcumin, along with other spices like coriander and chillies, provides potent anti-inflammatory benefits that can help reduce inflammation in the body.
This recipe is cholesterol-free. The fiber in brinjal can help lower LDL (bad) cholesterol, and the use of sesame seeds provides healthy fats.
One serving of Brinjal Gojju (approximately 160g) contains around 180-220 calories. The exact count depends on the amount of oil and jaggery used.
Yes, it's quite healthy. Brinjal is a good source of fiber and antioxidants. The spices used, like turmeric and coriander, have anti-inflammatory properties. It's also plant-based. To make it healthier, you can reduce the amount of oil and jaggery.
Absolutely! This gojju base works wonderfully with vegetables like bitter gourd (hagalakayi), okra (bendekayi), and even capsicum. You'll need to adjust the vegetable cooking time accordingly.
The balance is key. If it's too sour, add a little more jaggery. If it's too sweet, add a bit more tamarind water or a squeeze of lime juice. Always taste and adjust before adding the cooked brinjal.
Brinjal Gojju stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve by the next day.
Yes, you can. Use about 1 to 1.5 tablespoons of tamarind paste diluted in 1/2 cup of warm water as a substitute for soaking whole tamarind. Adjust the quantity based on the paste's concentration.
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