Apr 12, 2010

BADNEKAYI YENAGAYI


Its speciality of north karnataka, badnekayi yenagayi with jolada rotti and shenga chutney, mosaru, uppinakayi…..mmmmmmm
Usually people go to their farms on some occasion called “yella amavasye” its sort of picnic in the farm, they carry some home made foods(butti) like sajji rotti, shenga holige, badnekayi yenagayi, udura junaka, kalu palya, shengachutney, gurellu chutney, uppinakayi and mosarnna …its really wonderfull picnic,now a days this practice we can find in some villages of north Karnataka.i will try to post more recipes of yella amavasye.

INGREDIENTS

Brinjals/eggplants                            6-8
Onion                                             1 big
Roasted round nuts                          2 tbsp
Roasted sesame seeds                     1 tbsp
Coconut powder                              1 tbsp  
Tamrind                                         small marble size
Jaggery                                          small piece
Redchilli                                         4-6
Coriander seeds                               1 tbsp
Cumin seeds                                    1 tsp
Clove                                              2-3
Cinammoon                                     ½ inch
Salt                                                to taste

METHOD OF PREPARATION

Select small and round brinjal,remove the stem and cut in the center llike “+”
Sign 3/th of its length,and drop in salt water,
Dry roast redchilli, cumin seeds, coriander seeds, cinnamon,and clove.
Then grind the roasted things with half onion,tamrind paste, jaggery, groundnuts,sesame seeds,coconut and salt.
Stuff the binjals with the mixture,
Heat oil in a pan then add mustard seeds and onion and fry ,
Now place the stuffed brinjal in the pan so that mixture does not comeout,
Let it cook on medium flame,then rotate the brinjals to get it cook other side,
Now add the remaining mixture and 1 cup of water and cover it with a lid
And cook till the brinjals become semi soft.
Garnish it with coriander leaves.
Serve with rotti or chapatti.

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