Sutta Badanekayi Mavina Hannina Gojju (Roasted Eggplant Mango Curry)

Sutta badanekayi mavina hannina gojju (Roasted eggplant mango curry) is nutritious and delicious gojju Indian recipe. A detailed step by step pictures is given. Its vegan dairy free recipe and comes together in 20 minutes.

This Udupi style Mattu gulla mavina hannu gojju recipe or roasted eggplant and mango curry is traditional authentic dish from coastal regions of Karnataka.

PIN IT TO YOUR FAVOURITE BOARD

Smoky roasted eggplant mash with mango and Indian spices. This Udupi style gojju is flavourful and uses minimal spices. That’s the reason it’s the best. Its great to serve with hot rice and can be easily included when mangoes are in season.

Simple recipe but tastes delicious.

Check a quick video of how to make Sutta badanekayi mavina hannina gojju (Roasted eggplant mango curry) in the recipe card and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.   

I learnt this recipe from my mother-in-law. My family loves badanekayi or brinjal or eggplant or aubergines whatever it is called in your part of the world, I am sure you will love this combination as well.

A similar kind of dish from North India is prepared without mangoes called baingan bharta.

Dice n Cook is a participant in Amazon Services LLC Associate Program. Hence this site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Dice n Cook will receive a small commission from the purchase at no additional cost of you. Read the privacy policy here.

About this recipe

Udupi style Sutta Badanekayi mavina hannina gojju as the name says “Sutta Badanekayi” means roasted eggplant and “mavina hannina gojju” is ripe mango curry.

This special variety of eggplant called gulla badane is used in this gojju recipe.

Mattu gulla or gulla badane is variety of eggplant which is round green in colour with white stripes. The stalk has small thorns which shows they are original mattu gulla variety of eggplant. They are grown in small town called Mattu from Udupi district of Karnataka and has GI tag for the same. It brings unique flavour and aroma to this gojju.

Mattu gulla are roasted over a flame or grilled to char the skin. Mixed with mango pulp and other Indian spices. Later seasoned with coconut oil.

It is best served with hot rice and coconut oil.

Traditionally these gulla are roasted on charcoal until cooked on all sides. However, since charcoal is not available easily here, we char it on medium stovetop flame. We get a similar charred flavour for this gojju.

If you find this unique flavoured veggie try this mattu gulla recipe.

Allergic reactions: Some people are allergic to eggplant; you might experience burning sensation or throat itching after eating them. Few also experience allergic skin reactions. So, check before you use it.

Why you’ll love this recipe

• Delicious side dish

• Plant based diet recipe

• Vegetarian side dish

• This is vegan and dairy free

• Quick curry recipe

• Smoky flavored curry

I hope you people try this recipe and love this side dish.

Equipment

Stainless steel mesh – For roasting the eggplant on open flame.

Masher – Locally we call this as potato masher. We use this to mash the mango pulp and roasted eggplant. I suggest using a masher for proper mixing of ingredients like chilies or onion with roasted eggplant.

Ingredients

Udupi gulla or eggplant or brinjal – I have used Udupi gulla or mattu gulla for this recipe. Use eggplants which are of good quality without any holes as they tend to have worms inside.

Ripe mango pulp – You can use any variety mango to make this gojju. Preferably sour and sweet ones give a perfect blend. Do not use too sweet mangoes.

Bird’s eye chili – I have used birds eye chili in this recipe. Adds spiciness to this gojju. You can use any green chili available.  

Onion chopped – Finely chopped red onions are used in this gojju, raw onion gives a sharp and pungent flavour. It gives a crispy and crunchy texture to sutta badanekayi gojju.

Tamarind pulp – Tamarind pulp is prepared by soaking tamarind in warm water for 30 minutes. Ready to useAdjust the tanginess using tamarin pulp based on tanginess of mango.

Jaggery – Liquid jaggery is used to balance the spiciness and tanginess of gojju.

Salt as per taste – Any salt available in your pantry can be used.

For roasting and seasoning we use coconut oil,

Coconut oil – Coconut oil gives an authentic flavour and aroma to this dish. If you don’t like the flavour, can be replaced with any other odourless oil.

Mustard seeds – It complements to rich flavour of smoky roasted eggplant.

Cumin or Jeera – Cumin gives a nutty earthy flavour

Asafoetida or Hing – This staple seasoning Indian ingredient adds to the flavour and aids in digestion as well. Hing gives a nice aroma when fried in coconut oil seasoning.

Red chili – I have used bydagi red chilies in the seasoning, it adds to spiciness and smoky flavour to curry

Curry leaves- They add to the aroma of gojju when roasted crisp in coconut oil.

How to make sutta badanekayi mavina hannina gojju?

Its a quick and easy curry recipe of smoky open flame roasted eggplant, can be prepared in 20 minutes.

How to roast an eggplant on stovetop?

This recipe serves two, so I have roasted only one gulla badane.

In this recipe as name says sutta badanekayi, eggplant is roasted or charred on direct flame. Roasting on direct flame infuses smoky flavour in the gulla badanekayi.

Clean and rinse the badanekayi (eggplant or aubergine). Pat dry and before roasting, apply coconut oil all over the eggplant and this helps to get the burnt smoky flavour.

Place the oiled eggplant on a stainless-steel grill mesh. Place it on the direct flame on stove top. Roast on medium low flame.

Immediately clean any fallen charred outer skin or juice drippings from eggplant.

Keep turning eggplant at intervals so that it is evenly cooked. Make sure to cook on all sides.

Roast the eggplant until its completely cooked and become tender.

How to check the doneness of roasted eggplant?

Pierce a fork into roasted eggplant to check the tenderness. The outer skin should get completely charred. If the eggplant is matured, the skin becomes black charred however inner pulp remains uncooked. Not to worry, you can cook for more time.

Switch off the flame and place the roasted eggplant on the stainless-steel mesh or a plate. Cool the roasted eggplant either by immersing in a bowl of water or close a bowl on roasted eggplant.

After cooling the eggplant, peel the charred skin of eggplant completely. Or scoop the eggplant flesh with a spoon rather than peeling the skin.

Making the sutta badanekayi mavina hannina gojju

In a bowl, add mashed mango pulp and roasted deskinned badanekayi. Mash using a potato masher till they are completely mixed.

Add the chilies as per spiciness required, finely chopped onion, tamarind water and jaggery. Along with some salt to balance the flavours.

Now its time for some hardwork, start crushing everything well so that it comes together.

Gojju mixture is ready for seasoning.

Seasoning

Heat coconut oil in a pan, on medium heat add mustard seeds. As they splutter add cumin and fry well until you get nice aroma. Add red chilies and fry well.

Next add curry leaves and fry well until they are crisp. In the end add asafoetida or hing and fry for few seconds. Pour this coconut oil seasoning on prepared mixture to complete the gojju.

Mix and serve this delicious sutta badanekayi mavina hannina gojju to your family and ENJOY!!

Storage suggestions of Sutta badanekayi mavina hannina gojju

Sutta badanekayi mavina hannina gojju can be stored at room temperature. However, if you are have some leftover can be stored under refrigeration for overnight.

Serving suggestions

Serve this roasted eggplant curry with hot plain rice and coconut oil. You can also serve it as a side dish with dosa, idli and chapati.  

Other vegetarian plant based recipes from Karnataka

Colocasia leaf chutney (kesuvina yele gojju)

Lemon coconut curry (Nimbe gojju)

Honagone soppu Bassaru Palya 

Mangalore cucumber jackfruit seed curry

Do not miss a recipe, sign up for updates from Dice n Cook

Recipe Card

This recipe was published in 2018, I have updated with new photos

Variations

Roasting – Instead of roasting on direct flame, eggplant can be roasted in the tandoor or layer of charcoal. In villages charcoal burners are used to roast eggplant. Roasting can also be done using OTG (oven grill tandoor).

Mattu gulla – Any variety brinjal or eggplant can be used instead of mattu gulla. Always use fleshy eggplants to get maximum pulp after roasting.

Asafoetida – Hing or asafoetida can be replaced with crushed garlic pods.

Coconut oil – If you are allergic to coconut oil or do not like the aroma of coconut oil, replace with any oil of choice.

Mango – Any pulpy mango can be used in this recipe, preferably ones which are tangy and sweet to taste.

Method of roasting – If you are not comfortable with roasting on direct flame, you can follow the below method using oven, however there wont be any smoky flavour.

Place the oiled eggplant in an oven safe tray and grill at 200°C for 15 to 20 minutes. You can turn around the eggplant occasionally so that they are roasted evenly.

Toppings – Fresh coconut can be added on top for crunchy earthy flavour. It can also be topped with some finely chopped coriander leaves.

Frequently asked questions

How different is this recipe from Baingan Bharta?

Both this gojju and Baingan Bharta recipe roast the eggplant on open flame until they are charred. We do not add any mango pulp in Baingan bharta. In this recipe we do not cook onion as commonly seen in Baingan bharta.

Can we make it glutenfree?

Yes it can be made glutenfree by skipping asafoetida and swapping it with garlic pods.

Is this dairy free curry?

Yes its dairy free curry recipe.

Can we use raw mangoes instead of ripe ones?

No ripe mangoes are used in this curry, they pair the best with eggplant.

Can we make ghee seasoning?

This recipe calls for authentic flavour of coconut oil. So I recommend using coconut oil for seasoning. However choice of oil is completely personal.

Can this gojju be refrigerated?

Yes the leftover gojju can be refrigerated for a day or more.

Can this gojju be freezed?

It can be frozen and used for a week. This gojju doesn’t remain for long, its so tasty!!

Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me

instagram, facebook, 

twitter, pinterest,

youtube channel.

If you happen to try any of my recipes do tag me with your photos and feedback. I would love to hear your review and suggestion.  So do comment below