Badanekayi Gojju

Ingredients

• 2 eggplant , medium, cut into 1-inch chunks
• 1 tbsp tamarind , dissolved in 1/2 cup warm water
• 2 tbsp jaggery , powdered
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp white sesame seeds
• 1/2 tsp fenugreek seeds
• 4 dry red chili , Byadgi chilies
• 2 tbsp oil , sesame or peanut oil
• 1 tsp mustard seeds
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1.5 tsp salt

Preparation

1. 1

   In a small dry skillet, roast coriander seeds, cumin seeds, white sesame seeds, fenugreek seeds, and Byadgi red chilies over low heat until the sesame pops and spices become aromatic.

2. 2

   Allow the roasted spices to cool, then grind into a fine gojju spice powder.

3. 3

   Heat the oil in a saucepan over medium heat; add the eggplant chunks, turmeric powder, and 1/2 teaspoon of salt.

4. 4

   Sauté uncovered for 6 to 8 minutes until the eggplant chunks soften and brown on the edges.

5. 5

   Add the tamarind liquid, powdered jaggery, remaining salt, and the freshly ground gojju powder.

6. 6

   Simmer over medium-low heat for 8 minutes until the sauce reduces, thickens, and glazes the eggplant chunks.

7. 7

   In a small tempering pan, heat a teaspoon of oil; crackle the mustard seeds, curry leaves, and hing.

8. 8

   Pour the hot tempering over the gojju, stir gently, and let rest covered for 10 minutes before serving.

In the tradition

Sources & further reading

• ◆ Karnataka Madhwa Temple Feasts (Mysore-Udupi Traditional Gojju Canon)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.