Homemosaru bajji | raita | Badanekayi mosaru bajji | Brinjal raita |
13 December, 2017

Badanekayi mosaru bajji | Brinjal raita |

Posted in : mosaru bajji | raita | on by : Divya Suresh Tags: , , , , , , , , ,

ಬದನೇಕಾಯಿ ಮೊಸರು ಬಜ್ಜಿ | ಬದನೇಕಾಯಿ ರಾಯ್ತ |

Egg plant/brinjal/baingan/badanekayi call it by any name, is is widely used all over India to make many dishes/curries etc.

Today I’m here to share the recipe of mosaru bajji/raita made using brinjal. It is one of the easiest recipe, that makes an excellent side dish for rotis, parathas, huli anna (sambar rice) and biryani as well.

Here the word ‘mosaru’ translates to ‘curd’ and ‘bajji’ translates to ‘raita’. We can eat it as such mixed with white rice, it tastes delicious.

We need to roast the cut brinjal by keeping it crunchy, it should not become soft and that exactly is the specialty of this raita.

We also add grated fresh coconut as such into this brinjal mosaru bajji or brinjal raita, ie…without grinding, which enhances the overall taste of this raita.

Ingredients : measuring cup used – 250 ml

  • Brinjal – 1 big
  • Green chilli – 1 big
  • Curry leaves – few
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Grated fresh coconut – 3 to 4 tbsp
  • Curd – 1/2 cup (adjust as per required consistency)(I use home made hung curd) 
  • Salt to taste

PROCEDURE :

  • Cut brinjal into length wise pieces and put it in a bowl of water, chop the green chilli
  • Heat oil in a pan, add in mustard seeds, chopped green chilli and curry leaves, saute for a minute then add in cut brinjal and saute well for 2 minutes on high flame
  • Now add in salt, mix everything well, cover with a lid, turn off the heat but allow it to stay on the stove itself
  • After 5 minutes, transfer it into a bowl, add in grated coconut and curd combine everything well
  • Brinjal/badanekayi mosaru bajji is ready to serve

By the way you can also check some more raita recipes, like –