Gojju

Gojju

Brinjal absorbed curd sauce as It is fiery but then has the gentle kinds of curd and brinjal. 

This dish is also a part of Andhra Cuisine but basically is a Karnataka Style Badnekayi Mosaru Gojju recepie is a recepie which is well known in Karnataka.Badnekayi Mossuru gojju implies brinjal absorbed curd sauce. It is fiery but then has the gentle kinds of curd and brinjal. Large numbers of the kannidags are curd sweethearts so the greater part of them attempt to make this dish with different vegetables like yellow pumpkin, cucumber and Potato. 

Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some steamed rice, Palak Tovve or Palak Dal recepie (Spinach and Lentil Curry) and Gorikayi Palya to finish a feast. 

Prep in          Cooks in               Total time          Serves

05 mins           45 mins                  50 mins                  04 

Ingredients

1 Brinjal (Baingan / Eggplant)

1 cup Hung Curd (Greek Yogurt)

2 sprig Coriander (Dhania) Leaves , chopped

1 Green Chilli , chopped

Salt as per taste

To Temper

1 teaspoon Mustard seeds

1 teaspoon White Urad Dal (Split)

1 teaspoon Chana dal (Bengal Gram Dal)

1 teaspoon Asafoetida (hing)

2 Dry Red Chilli

1 sprig Curry leaves

 

Preparation - Karnataka Style Badnekayi Mosaru Gojju Recipe

We start making the Karnataka Style Badnekayi Mosaru Gojju recepie by broiling the eggplant. Attempt to jab the eggplant on all the sides. 

Broil them on your oven straightforwardly or you can gradually cook them on an iron too. Continue to turn them equitably and add a tablespoon of oil. 

Broil them until the eggplant turns out to be delicate and the skin begins to strip off gradually. Take it out and rest it for roadster of minutes. 

At that point strip off the skin and hack the fragile living creature and pound it coarsely. Blend it in with curd, green bean stew and salt. Change the consistency by adding water if fundamental. 

Presently to make the tadka, heat a kadai with oil and afterward include the mustard seeds, urad dal, channa dal, hing and dry red stew, pop the curry leaves. Pour it over the Gojju and serve. 

Serve the Karnataka Style Badnekayi Mosaru Gojju recepie alongside some steamed rice, Palak Tovve or Palak Dal  (Spinach and Lentil Curry) and Gorikayi Palya to finish a feast.

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