Tuesday, 12 November 2013

Potato and Brinjal Ennegai

My favourtie sabji, tastes heavenly with rasam rice or even with chapathis, on even on top of toasted bread.
Though ennagai is referred and done in different ways in Karnataka, like in North Karnataka the Masala is stuffed in slit baby aubergines and cooked in oil.
But it is so differently done in Iyengars. But both tastes yummy.
This is one of spread served in Iyengar Wedding in Bangalore and Mysore for lunch. Not only in wedding, but also almost in all festive occasions. We enjoy it with mixing with rice, as soon as it is served, or with mor kuzhambu rice, rasam rice or curd rice.
It is flavourful with  freshly ground spices  and balance of sour, spice sweet and salt.
Capsicum can also be added with potatoes and brinjal.
The important step in this sabji is that the spices are not finely powdered but to a bit coarse texture, which enhances the taste when you bite it.

Ingredients:
Oil - 2 Tablespoon,
Mustard - 2 teaspoon,
Curry leaves - 20,
Asafoetida - a fat pinch,
Potato - 1/4 kilo, cut into 1 inch wedges,
Brinjal - 1/4 kilo, cut into 1 inch wedges,
Brinjal Should be of Indian variety(not the aubergines),
Tamarind Pulp - 1/4 cup,
Jaggery - 1 tablespoon,
Salt.

To Roast and Grind:
Oil - 1 teaspoon,
Chana Dal - 1 handful,
Coriander Seeds - 1 handful,
Urad Dal - 1/2 handful,
Fenugreek Seeds - 1/2 teaspoon,
Cinnamon - 2 inch peice,
Asafoetida - a fat pinch,
Dry Coconut or Copra - 1/4 cup,
Turmeric - 1/4 teaspoon.



Method:
First roast the ingredients under roast and grind table,except copra and turmeric.
Fry until the dals are nice brown, powder this into coarse powder first.
Then add copra and turmeric and just grind it to mix, may be grind it for 20 seconds or so.
Keep this aside.
In a thick bottom kadai, heat oil.
Add mustard, asafoetida. When it crackles add curry leaves.
Add potato wedges and fry until half cooked.
Keep stirring once in a while and take care not to burn or overcook potatoes.
Add Brinjal, and cook until just done. Again take care not to overcook and make it mushy.
If you adding capsicum, add it with brinjal.
Add tamarind pulp, jaggery and salt and give it a boil.
Add ground powder and mix well.
The mixture will thicken in a minute or two.
Remove from heat and serve.

Note:
Take care the veggies should hold their shape,and do not make veggies mushy for the best flavours and taste.

2 comments:

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