Sutta Badanekayi Mavina Hannina Gojju / Roasted Eggplant Mango Curry
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Sutta Badanekayi Mavina Hannina Gojju or roasted eggplant mango curry recipe. This eggplant or brinjal curry is traditional authentic dish from coastal regions of Karnataka. Its vegetarian plant based curry with smoky flavour of eggplant. Its dairy free vegan curry served with hot rice and coconut oil. This gojju is flavourful and uses minimal spices.
Course: Side Dish
Cuisine: Coastal Karnataka, karnataka
Keyword: dairy free, side dish, Vegan, vegetarian
Author: Pavithra M Adiga
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Stainless steel mesh
1bigUdupi gulla or eggplant or brinjal
½cupRipe mango pulp
4 to 5nosBird’s eye chili (small)
Salt as per taste
¼tspCumin or Jeera
5 to 6nosCurry leaves
¼tspAsafoetida or Hing
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 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.
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
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.
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.
Any round brinjal/eggplant can be used instead of udupi gulla.Adjust the jaggery, tamarind paste as per sweetness and tanginess of mangoes.Using coconut oil gives a unique flavor to gojju, if this is not available any refined oil can be used.