Thursday, January 25, 2018

Jolada Rotti ,Ennegayi Badanekayi / Stuffed Brinjal in Masala n Garlic Chutney Powder

Jolada Rotti ,Ennegayi Badanekayi / Stuffed Brinjal in Masala n Garlic Chutney Powder 

Jolada Rotti 
  • Jowar flour- 2 cups
  • Water- 1 cup
  • Salt to taste

Boil water ... 

In a deep  kadai or vessel , add the  Jowar flour, salt n make a dip between the flour n add the boiled water . Mix  well n see to it that no lumps is formed .( in case its  hot to touch ,then  dip  hands in normal water n knead it )
Prepare small round dough balls n dust the flat surface with some dry flour , this will aid in preventing dough sticking to the base. 

Press/beat the dough ball with the palm n make it into a round shaped rotti . 

Once the rotti is huge enough n  done ,then carefully place it on a heated  tawa and press  the surface with wet cloth. 

Roast  for about 2-3 min on each sides till  light golden brown on both sides.

Note: You can even use rolling pin to bail out the rottis 

Ennegayi Badanekayi ! Stuffed Brinjal in Masala Gravy .
  • Small Variety Brinjal-8 
  • Groundnuts- 1/2 cup
  • Onion - 1 medium  ( 1/2 for grinding , 1/2 for seasoning )
  • Tomato-1
  • Garlic flakes- 6
  • Coriander leaves- 1/2 fist
  • Red chilly powder- 1 tsp
  • Coriander powder-1tsp
  • Tamarind- Pea size
  • Garam Masala - a pinch
  • Oil- 1tblsp 
  • Salt to taste 

wash the brinjals n pat it dry .

Slit Brinjals to four n retain the stalk . 

Dry roast groundnuts , cool n peel the skin ... powder it a little coarsely .

Grind red chilly powder, coriander powder,garlic flakes, tomatoes , onion, coriander leaves, tamarind, garam masala n salt to a paste .

In a bowl mix the groundnut powder , add the ground paste n mix well . 

Fill the ground masala into the slit brinjals.

In a kadai add oil, add chopped onion n fry it till reddish brown  n place the stuffed brinjal side by side n sprinkle the rest of the masala along with very little water . close the lid n cook till done . In between turn over to check it doesnt stick to the base .

Garlic Chutney Powder 
  • Garlic bulbs - 3
  • Dry Red chillies- 20  ( I have used byadagi chillies ) or according to the taste
  • Coconut   - 1 
  • Tamarind- Marble sized 
  • Oil - 2 tsp
  • Salt to taste 

Grate fresh coconut  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the freshly  grated coconut on low flame till it gives a nice aroma n turns reddish brown ( Dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted fresh grated coconut  along with salt n grind . Remove , mix well n store in an air tight container ! 

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