Baingan Barta | Badanekayi Hindi | Badanekayi Sutta Gojju (Bajji) | Eggplant Curry

Eggplant is one of those vegetables which is available throughout the year. Although its not so good in nutritional values, it adds more taste to various dishes and curries. There are different varieties of brinjal available in the market. Varieties of curries and other dishes can be prepared depending on each variety of eggplant. For instance, I prepare Baingan Barta (Badanekayi Hindi / Gojju) when we get the bigger eggplants.

My sister is a huge fan of Badanekayi Hindi / Baingan Barta. If there is Baingan Barta for lunch / dinner, her dinner / lunch will start with this curry and also ends with this curry! As she likes Badanekayi Hindi, she may have tasted it 'n' times. Today, I am sharing with you all the recipe of Baingan Barta which I learnt from my sister.

Preparation time: 30 minutes

Difficulty level: Medium

Servings: 3

Ingredients:

• Eggplant / Brinjal (medium sized) - 1
• Salt - to taste
• Aamchur powder - 1 tsp or to taste
• Sugar / jaggery - generous pinch
• Onion (small) - 1
• Grated coconut (optional) - 2 to 3 tbsp

 - For seasoning:

• Oil - 1 1/2 tbsp
• Dry red chilli - 1
• Urid dal - 1 tsp
• Asafoetida / hing - generous pinch
• Mustard seeds - 1/2 tsp
• Turmeric powder - a small pinch
• Green chilli - 1
• Curry leaves - 5 to 6 leaves

Method:

• Cook the brinjal on direct flame on low heat. This process takes around 15 minutes.
• Once the fire roasted brinjal is cool enough to handle, take off the dark, outer skin carefully. Keep a bowl of water handy and dip your hands frequently, it helps to avoid the brinjal skin mixing with its flesh.
• Mash the flesh of brinjal using a ladle using cut and mix method. 
• Heat the oil in a wok for seasoning. Add red chilli pieces, urid dal, hing and mustard seeds. 
• Once mustard seeds start crackling, add a pinch of turmeric powder followed by green chilli pieces and curry leaves. 
• Turn off the flame after a minute of cooking. Add this seasoning to mashed brinjal. 
• Crush the red chillies and green chillies to enhance the taste. 
• Add salt, amchur powder and a pinch of sugar / jaggery for taste. 
• Just before serving, chop the onion finely and add it to the brinjal mixture. 
• Some people add fresh grated coconut for this curry. I personally like it without coconut. 

Tips:

• If you have prepared this Gojju for more than one time serving, keep the excess part aside and add chopped onion only to that portion which is ready to serve.

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