My dish in frame is an authentic traditional recipe from Karnataka which I have learnt from my mother.
Akki rotti (in kannada) accompanied with Badanekai (brinjal) Ennegayi. I have added potatoes too as my family likes it this way. There may be slight variation in the preparation at every home. Sharing my recipe here.
Ingredients:
· Brinjal (small) - 300 gms
· Potatoes – 2 medium (optional)
· Jaggery - 1.5 tsp
· Tamarind - 4-5
· Freshly grated coconut – 1 cup
· Bedgi Mirchi – 5-6
· Coriander seeds- 1 tbsp
· Mustard seeds – ¾ tsp
· Fenugreek seeds – ¼ tsp
· Cinnamon stick – 1 inch
· Saunf – 1 tsp
· Cloves – 3-4
· Turmeric powder - 1 tsp
· Onion – 2medium (finely chopped)
· Curry leaves
· Salt
· Oil – 2 tbsp
· Mustard seeds – 1 tsp
· Asafetida
· Coriander leaves
Method:
· Take little oil in a pan slightly roast cinnamon stick, cloves, saunf, coriander seeds, mustard seeds, fenugreek seeds and bedgi mirchi.
· Take grated coconut in a mixer, along with the roasted ingredients, add turmeric powder, jaggery and tamarind. Grind to a form a paste using very less water. (don’t make it very fine)
· Now add this paste to the finely chopped onions and add salt. Mix well.
· Wash and slit the brinjals so that we can stuff it.
· Now start filling the brinjal with the masala and keep it aside. Keep the extra masala, you can use it for slit potatoes.
· Take a small pressure cooker add mustard seeds, asafetida & curry leaves.
· Now add the stuffed brinjal and fry for some time.
· Can add potatoes on the top and pour the extra masala, let it boil.
· Now cover the cooker with the lid and turn off when you hear two whistles.
· Let the cooker de pressurize and give a good mix and garnish it with coriander leaves.
· Enjoy this with roti, rice or chapati.
*Not necessary to use cooker, you can make it in a kadai as well. But the cooking time may increase.
