Ennegai is a North Karnataka special side dish which
goes well with Jowar roti, chapathi, rice, akki rotti. Usually it is prepared
with brinjal or capsicum. I tried it with Tindora or Ivy gourd which is my
favourite vegetable. Ennegai recipe was borrowed from my friend from Raichur.
It worked out well. Here, the process I followed, in which oil usage is minimal.
Ingredients:
Ivy gourd/ Tindora – 20
Peanuts – 2 tbsp (30 gms)
Sesame seeds – 1 tbsp (half the measure of peanuts)
* Sambar powder – 1tsp
Tamarind pulp – ½ tsp
Jaggery – small lemon sized piece (1 tsp powder)
Grated coconut/ desiccated coconut – 4 tsp
Turmeric powder – a pinch
Salt – to taste
Oil – 2 tbsp (30ml)
* Ingredients for Sambar powder, if you are not using readymade:
Coriander seeds – 1 tsp
Cumin – ½ tsp
Fenugreek seeds – 8-10
Dry red chillis – 2
Gram Dal – 1 tsp
Urad Dal – ½ tsp
Cinnamon – a small piece
Cloves - 2
Method:
Soak tamarind pulp in ¼ cup of water. Wash Ivy gourd clean and allow drying for few minutes. Slit them
lengthwise (like a +) without cutting completely. Each Tindora will look like a
flower with 4 petals. Keep aside.
Stuffing preparation:
Stuffing preparation:
Switch on the stove. Dry roast peanuts in a pan until they turn brownish
and you get a nice aroma. Keep aside to cool down. Remove the skin of peanuts as
much as possible. Meanwhile, dry roast sesame seeds till
they splutter or leaves nice aroma. If not using readymade sambar powder, fry
all the ingredients for sambar powder with few drops of oil until they turn
color to light brown and you get a fried aroma. In a dry mixer jar, mix all the
roasted ingredients like peanuts, sesame, sambar powder (or fried ingredients),
coconut gratings, turmeric powder and dry grind to get the powder. Mix salt to
taste.
Now it is the process of stuffing the masala to tindora. Take tindora
one by one, stuff little masala inside each
tindora with the help of a spoon. Keep them in a large bowl, mixing little masala on all of them.
Switch on the stove. In a cooker, heat 2 tbsp of oil. Add the stuffed
tindoras to the heated oil and sauté for couple of minutes. Add tamarind
extract (soaked tamarind), and jaggery to the cooker. Add the left over masala after
stuffing. Add little water if it is too dry. Let it pressure cook for 2-3
whistle. Serve hot with roti/ chapathi/ rice, once pressure settles down.
We three also like tindora very much.. this is the first time I am hearing about this recipe.. sounds interesting... will try soon
ReplyDeleteGood to know. Please try and let me know your feedback. Thanks
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