MuLgayi / Badnekayi Yennegayi or Thumbida Badanekayi is a very tasty and extremely popular curry recipe from North Karnataka. Ennegayi is mainly served with Jowar roti or chapati. Tasty Yennegayi or stuffed brinjal is prepared using small purple brinjals, onion, coconut, peanut, sesame seeds, and many other spices.
Ingredients
10 baby brinjals / badnekayi / MuLgayi
4 tbsp oil
2 tbsp peanuts / Shenga
2 tbsp white sesame seeds / til /yellu
1/2 cup grated dry coconut
2 sliced onions
1-inch ginger
10 garlic cloves
2 sprigs of curry leaves
2.5 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder/ dhania powder
1 tsp sambar powder
Chickpea size tamarind
Salt to taste
1 /2 tsp jaggery powder
3 tbsp chopped coriander leaves
1 small onion chopped
Procedure
Wash brinjals and make 2 slits on it, Put the brinjals in saltwater.
Dry roast sesame seeds, peanuts separately. Remove the skin of peanuts. Slightly toast the dry coconut gratings.
Blend these into a slightly coarse powder.
In a pan heat, 1 tsp oil and roast sliced onions, ginger, garlic, curry leaves.
Let it cool and then grind with chilli powder, turmeric powder, sambar powder, coriander powder, salt, tamarind and jaggery. Make a smooth paste.
Transfer the ground paste in a bowl, add powdered peanut mixture, chopped coriander leaves and chopped onion. Mix well
Stuff this masala in the brinjals. Heat oil in a thick bottomed pan, add mustard.
Once it crackles, add curry leaves and 2 red chilli bits. Now add the stuffed brinjals, remaining masala paste and 1/2 cup water.
Cook with a lid covered, on a low flame.
Once the brinjals are cooked turn off the flame and garnish with chopped coriander leaves.
Serve hot with Jowar roti or chapati.
Comments