Stuffed Brinjal | Dharwad style Badanikay Engayi

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I am trying to come out of the long pause from blogging with this wonderful Stuffed Brinjal recipe. This one is my mom's version of Dharwad style Engayi. You can make it in so many different ways. I will post my other variations when I make them next time. Sometimes I make the masala from scratch and when I am pressed for time I use all ready spice powders to make a quick one. Here is the detailed recipe, do try it out.

Ingredients:

Baby brinjal : 10

Dry red chilles (mild spice): 10-12 

Ground nut: 1/4 cup

Shredded coconut: 2-3 tbsp

Sesame seeds: 1 tbsp

Coriander seeds: 1 tbsp

Cumin seeds: 1 tsp

Peppercorn: 1/2 tsp

Fennel seeds : 1/2 tsp

Onion: 3

Garlic: 4-5 cloves

Curry leaves: 1 sprig

Mustard seeds: 1 tsp

Cumin seeds: 1/2 tsp
jaggery: 1 tbsp
Salt to taste
Oil: 2+2 tbsp
Coriander leaves

Method:
1. Slit the baby brinjals in the centre to ¾ th keeping the stems. Make another slit making + mark and keep them in water to avoid discoloration.

2. Dry roast all the ingredients for the powder - ground nut, dry red chillies, coconut, sesame seeds, peppercorn, coriander, cumin and fennel seeds and make a coarse powder and keep aside.

3. Heat 2 tbsp oil in a pan, add mustard seeds, when it splutters add cumin seeds and saute for 30 seconds.

4. Add curry leaves, finely chopped garlic and onion saute until the onion turn golden brown in color.

5. Add tamarind water, salt and Jaggery and bring it to boil.

6. Add in ground powder and mix well. Add coriander leaves and adjust the seasoning.

7. It will turn into a thick mixture, if its watery add a little bit groundnut powder and let it cool down.

8. Stuff the mixture into the slit brinjals. Keep the remaining masala aside.

9. Heat 2 tbsp oil in a deep pan and arrange the stuffed brinjal in a single layer. Cover and cook for 5 minutes. Turn the brinjals and cook again with the lid for another 5 minutes.

10. Mix in the remaining masala and a little water and cover with the lid.  Cook for another 2-3 minutes and turn off the flame. Serve hot with jawar roti or Chapathi.

 

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Mango Payasa | Kheer |

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The simplest payasa is shavige or vermicelli payasa. Now that the the king of fruits Mango is here, I gave it a twist and made mango payasa. Since the beginning of mango season I have been trying different recipes. My all time favorite mango menaskayi, lassi, aamras and so on. The last one before the season ends is this delicious Mango Payasa/kheer. Did I say it's so easy to make and tastes divine! If you can still get hold of some ripe mangoes do try this recipe and enjoy!

Ingredients:

Sweet Mango puree: 1 cup

Milk: 1 ltr

Sugar: 1/4 cup

Vermicelli: 1 cup

Ghee: 1 tbsp

Cardamom powder: 1/2 tsp

For garnish: 

Mango pieces: 3-4 tbsp 

Slivered almonds and pistachio: 2-3 tbsp

Saffron strands: 2 pinches

Method:

1. Heat ghee in a non stick pan and roast the vermicelli/shavige until golden brown.

2. Pour milk and boil it for 10 mins.

3. Add sugar and cardamom powder and  continue to boil for another 5 mins. Turn off and cool it completely.

4. Add mango puree and mix well. Chill it in the refrigerator for 2-3 hours.

5. Garnish with some mango pieces, slivered almond, pistachio and saffron strands and serve chilled payasa/kheer. 

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