I get requests for chapathi side dishes all the time. So what better than a gojju to add to that list. Brinjal gotsu or badanekayi gojju is a whole package, not only does it taste good with chapathi but it is the best with ven pongal. It is one of the best combinations there is out there!
Brinjal gotsu or badanekayi gojju has a simple masala, roasted and ground fresh! This is a Tamil Nadu special recipe, brinjal gotsu served with ven pongal for breakfast is an emotion and not just ‘any’ dish. Both dishes are very simple to make and you will have some delicious breakfast in 30-40 minutes.
Sometimes I add homemade rasam powder if I am short on time, that works every single time! For festivals days feel free to skip the shallots and just make it plain. The sweet taste of brinjals makes this brinjal gotsu or badanekayi gojju not needing many ingredients to make it! More gojju recipes:
Orange Peel Gojju
Bendekayi Gojju
Haagalkayi Gojju
Pineapple Gojju
- 250 Gm or 3-4 brinjals
- 2 Cup water
- 2-3 chopped shallots
- 2 Tsp oil
- Few curry leaves
- Salt to taste
- 2 Tsp tamarind paste
- A piece of jaggery (optional)
- 1 Tsp coconut oil
- 1 Tbsp dhania/coriander seeds
- 5-6 dry red chillies
- 2 Tsp oil
- Few curry leaves
- ½ Tsp mustard
- A pinch of hing
- ½ Tsp urad dal
- Wash, wipe and roughly chop the brinjals
- Boil water and carefully drop the chopped brinjals into the boiling water
- Let it boil for 2 mins once the brinjals have changed colour, turn off heat
- With a slotted spoon, remove the brinjals and set it aside to cool
- While the brinjals are cooling, let's make a fresh masala, heat 1 Tsp coconut oil in a pan
- Add dhania and dry red chillies and start roasting
- Once the masala is roasted and slightly changes colour, turn off heat and let it cool
- Grind the masala into a powder, keep aside
- In another mixer jar, add the cooled brinjal, grind into a coarse paste
- Next, we have to fry the paste, in a pan, add 1 Tsp oil and add some curry leaves
- Add chopped shallots and fry till light golden
- Empty the mixer jar with brinjal paste into the pan
- Fry the brinjal paste very well
- Add the masala powder and mix well
- Also add tamarind paste and jaggery at this point
- Pour ¼ Cup water and mix well. Add salt to taste
- Boil the gojju
- Meanwhile make a tadka with oil, mustard seeds, curry leaves, urad dal and hing
- Pour this over the gojju/gotsu and mix very well
- Serve hot with pongal or chapathi!
Also do not forget to fry the paste well, raw smell should disappear
Adding little more oil, helps you store the gojju for a 2-3 days in the refrigerator
Brinjal Gotsu Stepwise:
Wash, wipe and roughly chop the brinjals
Boil water and carefully drop the chopped brinjals into the boiling water
Let it boil for 2 mins once the brinjals have changed colour, turn off heat
With a slotted spoon, remove the brinjals and set it aside to cool
While the brinjals are cooling, let's make a fresh masala, heat 1 Tsp coconut oil in a pan
Add dhania and dry red chillies and start roasting
Once the masala is roasted and slightly changes colour, turn off heat and let it cool
Grind the masala into a powder, keep aside
In another mixer jar, add the cooled brinjal, grind into a coarse paste
Next, we have to fry the paste, in a pan, add 1 Tsp oil and add some curry leaves
Add chopped shallots and fry till light golden
Empty the mixer jar with brinjal paste into the pan
Fry the brinjal paste very well
Add the masala powder and mix well
Also add tamarind paste and jaggery at this point
Pour 1/4 Cup water and mix well. Add salt to taste
Boil the gojju
Meanwhile make a tadka with oil, mustard seeds, curry leaves, urad dal and hing
Pour this over the gojju/gotsu and mix very well
Serve hot with pongal or chapathi!
