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It is a very authentic dish from ‘NORTH KARNATAKA’. Any house in this part would not deny the fact that they prepare this dish every time they prepare ‘Jowar rotti’. There is no need for me to describe this dish as the name says it all…..
Don’t just keep looking at the name …. Go on and try it……
Baby or medium sized purple coloured Brinjals – 6 to 8, Coriander leaves – ¼ cup, Cumin seeds (Jeera) – 1 ½ spoons, Oil – 6 to 7 spoons.
For the stuffing:
Finely Chopped Onion – 1, Grated Coconut – ½ cup, Roasted Peanuts – 2 spoons, Channa Dal – ¾ spoons, Urad Dal – ½ spoon, Coriander Seeds (Dhaniya) – ½ spoon, Cumin Seeds (Jeera) – ½ spoon, Dry Red Chillies – 7 to 9, Turmeric Powder – ½ spoon, Asafoetida (Hing) – 2 pinch, Tamarind Pulp – 1 small lump soaked in water.
For the Stuffing:
1.Dry roast the coconut, channa dal, urad dal, coriander seeds, cumin seeds, dry red chillies and
asafoetida in a very low flame till nice aroma is generated and till it turns to light brown.
2.Dry roast the pea nuts separately.
3.Grind all the roasted masala with tamarind juice and turmeric powder with a very little amount of
water into a fine paste (paste should of a consistency that it can be easily stuffed).
4.Mix the ground paste with finely chopped onion and salt as per required taste and keep it aside.
For assembling the Brinjals with stuffing masala:
1.Wash the Brinjals nicely.
2.Slit the Brinjals from the bottom as ‘X’ marl till 3/4th. Stem should not be cut off.
3.Take 1 spoon of the stuffing masala and stuff it inside the slit Brinjals.
4.Heat about 7 spoons of oil in a pan (big enough to hold the Brinjals).
5.Add cumin seeds and allow it to splutter, now arrange the stuffed Brinjals in the pan avoiding them from overlapping and close the lid, allow it to cook on a medium flame.
6.When the Brinjals are cooked on one side, slightly turn over the Brinjals slowly.
7.When they’re cooked add the left over ground mixture to the pan and add ½ glass of water to pan and allow it to boil. Stirring gently occasionally.
8.Finally garnish with chopped coriander leaves and serve hot with jowar rotti, chapatti, and poori or even with hot rice.
Badanekayi Ennagayi tastes very good with Jowar rotti.
SOPPU (SOYA LEAVES) PALYA Soya leaves or Dill leaves is also called as Sabasige soppu in kannada. Indian Dill is a herbaceous with pinnately divided
leaves, fond practically throughout India. It is also cultivated as a cold weather crop in
many parts of India.Dill, as a medicine, has been used as a digestive herb and to induce
sleep. Its use has also been claimed to improve vitality and brain
power. The ancient Greeks believed that dill cured hiccups. Dill water,
made from the Dill seeds, is used to soothe babies. Crushed dill seeds,
diluted with water, can be used as a nail-strengthening bath. Dill
seeds, when chewed, can highly be effective in curing bad breath. Dill leaves are delicate and add a distinct flavor. The leaves can serve as
supplement to vegetable salads.
Ingredients: Sabasige Soppu - 2 bunches, Oil – 3 spoons,
Mustard seeds – 2 spoons, Grated coconut – 1 ½ cups, Dry red chillies (Byadagi
menasu) – 5, Jaggery – 3 spoons and salt as per taste.
Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste.
Preparation Method: Boil the avarekalu in water with little salt and turmeric powder.Heat oil and fry the onions,garlic,green chillies and ginger together.Add the palak leaves and fry little.Add tomato and cook for few seconds.Add all the masala powders and mix well.Allow it to cool and grind this mixture.Heat oil in the same pan and fry the chopped onions.Add the ground mixture and boiled avarekalu and mix.Finally add salt and allow it to boil by closing the lid.Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
Ingredients: Bendekayi (Ladies finger) - 10 to 15, Tamarind - 1 small lump soaked in water, Jaggery (ಬೆಲ್ಲ ) - 1 spoon, Half grated coconut. Masala items: Jeera - 1/2 spoon, Coriander seeds - 3 spoons, Tur dal ( ತೊಗರಿ ಬೇಳೆ ) - 1 spoon, Bengal gram ( ಕಡಲೆ ಬೇಳೆ ) - 2 spoons, Black gram dal ( ಉದ್ದಿನ ಬೇಳೆ ) - 2 spoons, Fenugreek seeds (ಮೆಂತ್ಯ ) - 1/4 spoon, Curry leaves - 8 to 10 leaves, Red chillies (ಬ್ಯಾಡಗಿ ಮೆಣಸು) - 6 to 8, Oil - 1 spoon.
Fry the bendekayi with a little oil, and boil them in water.Mash the tamarind soaked in water and strain the liquid.Heat oil and slightly fry all the masala items and after it cools grind it with the coconut to a smooth paste.Add salt , tamarind and jaggery to the bendekayi mixture.After the bendekayi is boiled properly add the masala paste and desired amount of water and finally add salt to taste.Bring to boil and serve it hot with rice. Serves : 6 - 7.