13 December, 2017
BRINJAL/BAINGAN/BADANEKAYI MOSARU BAJJI
Egg plant/brinjal/baingan/badanekayi call it by any name, is is widely used all over India to make many dishes/currys etc. Today I’m here to share the recipe of mosaru bajji/raita 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 it , ie…without grinding. The recipe serves for 4 people.
Please do check some other raita recipes here – banana/balehannina sasive , red pumpkin/sihi kumbalakayi raita , tomato raita , fenugreek seeds/menthya tambuli , sweet potato/sihi genasina raita , southekayi/cucumber simple raita , Pineapple raita , beetroot-Pomegranate raita , black gram lentil/uddina raita , Okra/bendekayi raita , fresh green peas/batani raita , ginger/hasi shunti raita , Lentil/bele raita , cucumber/southekayi sasive , Potato/aloogadde raita
Ingredients :
- 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 flame 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
