When my tongue craves for some comfort food, Jolada Rotti, Ennegai and Junka never fails me.This is something that is not my traditional food. But i grew fond of it because of our wonderful neighbour who hails from north-Karnataka where this is a typical comfort food. I had to reconstruct her recipies for i did not have any options. Besides Indian restaurants here dont sell things like these at all..They serve something more fancy like Shaam Savera which is pathetic compared to this traditional meal.
Ennegai
There are obviously various versions of this dish which is popular through out Karnataka. My mother's recipe is distinctly differnet from that of our north kannadiga neighbours.. I used to like both so i sort of combined both the recipes to make my own version. Here it is.
Indian egg plant (small round purple egg plants /brinjals are they are known in India) 5
Oil
Mustard seeds
Curry leaves
For the spice paste
Onion 1 small
Garlic 4 pods
Ginger 1/2 '' piece
Cloves 4
Cinammon 1/4 ''
Cilantro 1/4 cup chopped
Chilly powder 1-3 tablespoons
Dhania powder 1 tablespoon
Garam masala 1 teaspoon
Turmeric 1 teaspoon
Tomato paste 1 tablespoon
Coconut 2 tablespoon
Toasted peanuts 2 tablespoons
Method:
Cut the Egg-plants into quarters while keeping them intact at the top. So that the Egg plant spreads out into 4 quarters but still joined at the top. Grind the spices to a smooth paste. Stuff the spice mixture into the eggpant. Heat oil in a wide mouthed pot. Drop the mustard seeds and the curry leaves. When they stop spluttering, drop the egg plants. Arrange them in a single file making sure that they do not get steamed but roast in the hot oil. Turn sides to cook all around and throughly. Add some water if you need a little gravy (Like i always do.. i simple adore the gravy in this dish) And serve hot with Jolada Rotti.
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