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Ingredients
- Prep Time : 20 mins
- Cook Time : 20 mins
- Yield : 2-3 persons
- Total time – 40 mins
- INGREDIENTS
- Cooking oil – 2 tablespoons
- Brinjal – 200 gms
- Tamarind – one small lemon-sized
- Grated or powdered jaggery – 2 tablespoons
- Salt to taste
- TO GRIND TO SMOOTH PASTE
- Cooking oil – 2 tablespoons
- Coriander seeds – 2 tablespoons
- Chana dal (bengalgram) – 1 tablespoon
- Urad dal – 1 tablespoon
- Whole red chillies – 3-4 nos.
- Cumin seeds (jeera) – 1 teaspoon
- Grated coconut – 1/4 cup
- Sesame seeds – 1/2 teaspoon
- FOR THE SEASONING/TEMPERING
- Cooking oil – 1 teaspoon
- A pinch of asafoetida (hing)
- Mustard seeds – 1/2 teaspoon
- 1 string of curry leaves
- HOW TO MAKE SOUTH INDIAN BRINJAL CURRY OR BADANEKAYI GOJJU RECIPE
View Full Recipe at Charu's Cuisine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 71g | |
| Calories 562 | |
| Calories from Fat 550 | 98% |
| Total Fat 62.39g | 78% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 1.52g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 50mg | 1% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.8g | 1% |
| Protein 0.4g | 1% |
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