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Brinjal Gotsu | Badanekayi Gojju | Gojju Recipes

Brinjal Gotsu

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


Brinjal Gotsu | Badanekayi Gojju | Gojju Recipes
 
Prep time
Cook time
Total time
 
Delicious brinjal gotsu or badanekayi gojju, with a freshly roasted masala
Author:
Recipe type: Side
Cuisine: Indian
Serves: 3-4 people
Ingredients
  • 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)
For Fresh Roasted Masala:
  • 1 Tsp coconut oil
  • 1 Tbsp dhania/coriander seeds
  • 5-6 dry red chillies
For Tadka:
  • 2 Tsp oil
  • Few curry leaves
  • ½ Tsp mustard
  • A pinch of hing
  • ½ Tsp urad dal
Method
  1. Wash, wipe and roughly chop the brinjals
  2. Boil water and carefully drop the chopped brinjals into the boiling water
  3. Let it boil for 2 mins once the brinjals have changed colour, turn off heat
  4. With a slotted spoon, remove the brinjals and set it aside to cool
  5. While the brinjals are cooling, let's make a fresh masala, heat 1 Tsp coconut oil in a pan
  6. Add dhania and dry red chillies and start roasting
  7. Once the masala is roasted and slightly changes colour, turn off heat and let it cool
  8. Grind the masala into a powder, keep aside
  9. In another mixer jar, add the cooled brinjal, grind into a coarse paste
  10. Next, we have to fry the paste, in a pan, add 1 Tsp oil and add some curry leaves
  11. Add chopped shallots and fry till light golden
  12. Empty the mixer jar with brinjal paste into the pan
  13. Fry the brinjal paste very well
  14. Add the masala powder and mix well
  15. Also add tamarind paste and jaggery at this point
  16. Pour ¼ Cup water and mix well. Add salt to taste
  17. Boil the gojju
  18. Meanwhile make a tadka with oil, mustard seeds, curry leaves, urad dal and hing
  19. Pour this over the gojju/gotsu and mix very well
  20. Serve hot with pongal or chapathi!
Notes
Ensure to completely cool the brinjal before grinding

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
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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!
 

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