Badanekayi Bajji (North Karnataka)
Roasted eggplant mash with green chilies and yogurt.
About this dish
A rustic specialty from North Karnataka (Bayaluseeme region), this 'Bajji' is a smoky eggplant mash similar to Baingan Bharta but with a distinct tang from yogurt or tamarind. It is the soul of the North Karnataka 'Jolada Rotti' meal. The key is the traditional method of roasting the eggplant over an open flame to achieve a deep charcoal aroma.
Ingredients
The Eggplant
- 500g (1 large) Bharta Eggplant (purple, round)
- 5ml (1 tsp) Peanut oil for coating
The Aromatics
- 4-5 Green chilies (spicy variety)
- 4 Garlic cloves, unpeeled
- 1 medium Onion, finely chopped
- 120ml (1/2 cup) Thick yogurt, whisked
- 15g (2 tbsp) Fresh coriander, chopped
- 1/2 tsp Salt
Tempering
- 15ml (1 tbsp) Peanut oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1 sprig Curry leaves
Method
- 1
Prep the eggplant
Wash and dry the eggplant. Make 3-4 deep slits in the eggplant and stuff the garlic cloves inside. Rub the exterior with a teaspoon of oil; this helps in even roasting and makes the skin easier to peel later.
- 2
Flame roasting
Place the eggplant directly on a medium gas flame (or charcoal grill). Turn it every 3-4 minutes using tongs. The skin must become completely charred and flaky, and the eggplant should feel soft and collapsible when squeezed.
- 3
Roast the chilies
While the eggplant is roasting, hold the green chilies over the flame using a fork or small mesh until they are blistered and slightly blackened. This removes the raw edge and adds a smoky heat.
- 4
Sweat and peel
Place the hot, roasted eggplant in a bowl and cover it with a lid for 5 minutes. The steam will loosen the skin. Gently peel off the charred skin and discard it. Remove the roasted garlic from the slits and set aside.
- 5
The Mash
Mash the roasted eggplant and garlic using a fork or a traditional wooden masher (mattu). Aim for a slightly chunky consistency rather than a smooth puree to maintain the rustic texture.
- 6
Pound the chilies
Using a mortar and pestle, crush the roasted green chilies with a pinch of salt into a coarse paste. Add this to the eggplant mash and mix thoroughly.
- 7
Incorporate yogurt and onion
Add the finely chopped raw onions and the whisked yogurt to the mash. The onions provide a necessary crunch against the soft eggplant. Mix well until the color is a pale, creamy purple-grey.
- 8
Apply tempering
Heat oil in a small pan. Splutter mustard and cumin seeds. Add curry leaves and turmeric. Once the curry leaves are crisp, pour the tempering over the mash. The turmeric gives the dish a beautiful yellow hue against the green coriander.
- 9
Garnish and serve
Fold in the fresh coriander. Taste for seasoning; the smokiness should be dominant, followed by the heat of the chilies and the cooling tang of the yogurt.
Notes & variations
- Eggplant selection: Choose eggplants that feel light for their size; heavy ones contain too many bitter seeds.
- Yogurt substitution: For a vegan version, skip yogurt and add 1 tbsp of tamarind pulp.
- Garlic tip: Roasting garlic inside the eggplant softens its flavor, making it sweet and nutty.
- Texture: Do not use a blender; the mechanical action ruins the smoky texture and makes it slimy.
Serve with
Serve with hot Jolada Rotti (Sorghum flatbread) and a side of Shenga chutney (Peanut chutney).
Cook's note
If you don't have a gas stove, roast the eggplant in an oven at 220°C for 40 minutes, but you will lose the authentic smoky 'smell of the earth'.