HELLO FRIENDS,
Today, I am going to show a very authentic, and very delicious recipe of NORTH KARNATAKA, namely:-YENNEGAI AND JOLAD ROTT COMBO.(in 2 parts)
This YENNEGAI is made out of round purple colored small Brinjals, which are slit and stuffed with the special spicy COCONUT AND PEANUT-based Masala.
There are several BRINJAL or EGGPLANT VARIETIES available in India.
Each one has a different Size, Shape, Color, and Taste. Some of the varieties are seedless or have very tender seeds, and some have normal seeds.
For making stuffed Brinjals small. round, purple, or small green round varieties are preferred.
But dear friends, sometimes we do not get the tender, small Brinjals. But still, we can make the same tasty Brinjal yennegai, with normal Brinjal’s-cut pieces.
NIGER SEEDS:
A very special ingredient is used in this dish, called NIGER SEEDS.
- Niger seed oil is extracted which has many health benefits.
- Oil is used to cure Asthma.
- It is beneficial when taken in Coughs, Wheezing, and lung functioning.
- , It is good for heart health, skin, and hair.
- It helps in reducing inflammation.
- It is rich in protein and fatty acids.
As the name suggests, YENNEGAI -YENNE (means OIL). It is made using more oil, (than the normal curry).
For making BRINJAL OR BADNEKAI YENNEGAI (in Kannada), we have to make 2 types of pastes.
- One uses peanuts, Cumin seeds, Niger seeds, and dry coconut. Dry masala.
- The other one uses onions and garlic. Curry leaves, Coriander leaves, and dry spices namely Turmeric, Red chilly powder, Dhaniya powder, and Garam masala. Wet masala paste.
Let us see the Ingredients needed.
INGREDIENTS FOR MAKING YENNEGAI
- Brinjal or Eggplant-350 grams
- Fresh or dry coconut-1/2 cup
- Peanuts-1/2 cup
- Onion-1 big sliced.
- Coriander leaves-handful
- Curry leaves-8-10
- Garlic-5-6 cloves (optional)
- Tamarind-1/2 lime size
- Jaggery-1 tablespoon
- Salt-1 teaspoon
- Red chilly powder-1 heaped spoonful
- Turmeric-3/4 teaspoon
- Coriander powder-1 teaspoon
- Garam masala-1 teaspoon
- Niger seeds( hucchellu)-2 teaspoons
- Cumin seeds-1 teaspoon
- Water-3/4 cup
- FOR GARNISHING
- Oil-3 tablespoons
- Red chilly-1
- Curry leaves- 4 to 5
- Cumin seeds-1/2 teaspoon
- Asafoetida-1 pinch
- Onion-2 tablespoons medium-sized (finely cut)
PREPARATIONS NEEDED TO BE DONE BEFORE MAKING THE YUMMY YENNEGAI
- Wash and cut the Brinjals to the required size, and immerse them in saltwater.
- Peel and cut the Onions . 2 medium-sized cuts finely, and 1 into slices.
- Grate the fresh or dry coconut. (anyone can be used).
- Wash the fresh coriander leaves and chop them.
For making the 1st paste:
- Take a shallow fry pan.
- Heat on a low flame.
- When hot, add peanuts and dry roast.
- Roast till it starts making sounds and splits.
- Now add Niger seeds and Cumin seeds with it, and dry roast together.
- It doesn’t take much time and when you smell a nice aroma, remove it from the flame and transfer it to a plate to cool.
- Put off the flame.
- To the same hot pan add dry coconut and roast to a little brown color to have a nice aroma.
- Mix all of them and when cool grind to a powder giving a short-time pulse while grinding, or else the powder gets heated and releases oil in the grinder itself.
For making 2nd paste:
- Take the same shallow fry pan, heat it, and add 1 teaspoon of oil to it.
- When medium hot add sliced onions, garlic cloves, curry leaves, and Coriander leaves.
- Roast for about a minute and remove on a plate and cool.
- Now add this to a multi-mix jar.
- Also add Dry spice powders such as Red chilly powder, Dhaniya powder, and Garam masala. Turmeric and grind to a fine paste.
NOW BOTH THE SPICE PASTES ARE READY.
METHOD TO COOK YENNEGAI
- Take a thick-bottomed frying pan and heat on a low flame.
- Add 3 tablespoons of oil to it.
- When the oil gets heated, add Cumin seeds and also 2-3 pieces of red chilies.
- Now add a pinch of Asafoetida to it.
- Can add Curry leaves. (optional)
- Now add the finely chopped onions to it.
- Saute them till it becomes transparent.
- Now add the ground wet masala paste to the pan.
- When it starts boiling add cut Brinjal pieces and salt.
- Keep it covered till the Brinjal pieces become tender.
- Now add Tamarind Extract and Jaggery to it.
- Add the Dry masala too and now you can add the water to get the consistency you want.
- Sprinkle some fresh coriander leaves on it.
- Transfer to a serving bowl.
- Serve hot with Jawar Roti.
A VERY AUTHENTIC, YUMMY, SPICY, NEW TASTY BRINJAL CURRY OF NORTH KARNATAKA STYLE IS READY TO RELISH WITH THE USUAL COMBINATION OF JOLAD ROTTI
Note: Making yennegai, using the whole small, purple, round brinjals to stuff the spices.
- If you have got a small round purple variety of Brinjals, wash and slit them into 4 parts keeping the stem side intact so that when you fill the mixture it doesn’t come out easily.
- You have to stuff both the ground spices mixed together with salt, tamarind juice, and jaggery.
- Then you have to slip them intact very carefully in the garnishing and you can put the remaining ground spices also in it. cook covered till the brinjal changes its color and becomes tender.
- Oil also starts oozing out, when the dish is done.
- Add cut fresh coriander leaves and serve hot with Jolad rotti (jawar) or regular chapati for Lunch or Dinner. note;
- You can get the recipe for 1 more type of yennegai in the following link.
see my upcoming post related to jolad roti (jawar roti) shortly
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