Friday, December 25, 2009

Yenagayi Palya or Tumbgaayi Palya (Stuffed assorted vegetables in curry)

Yenagayi Palya is typical to North Karnataka and is always a hit with chapati or Roti. You can prepare it with vegetables like capsicum, brinjal, onion, ridge gourd, Ivy Gourd (thondekayi), all mixed or with either one of them only.
Ingredients you will need:

1. Small Brinjal - 3
2. Small onion - 3
3. 1 Ridge gourd
4. Small Capsicum - 3
5. Sesame seeds - 5 table spoons
6. Jaggery - 3 table spoons
7. Black sesame seeds - 5 table spoons
8. Ground nuts - 2 hands ful
9. Green chillies - about 15
10. Powdered Coconut - about 2 hands ful
11. Garam Masala - 1 tea spoon
12. Turmeric - 1 tea spoon
13. Tamarind - 2 spoon ful
14. Curry Leaves - 10 to 12
15. Finely chopped onion - 1 big sized
16. Coriander leaves finely chopped - 1 hand ful
17. Salt for taste
18. Oil for frying - 10 to 15 table spoons
19. Mustard seeds - 1 table spoon

Roast Green chillies, groundnut, Sesame seeds, Black Sesame seeds, and Tamarind in a roasting pan.
Transfer the contents into a mixer.
Add powdered coconut, jaggery and enough salt to the mixer.
Add 1 small cup of water to these ingredients and mix it into a fine paste.
Now add half of the finely chopped onion and coriander leaves to the ground paste and mix.
Cut the steam of the brinjal and slit it into four half way through its length.
Do the same with onion and capsicum. Fill in the ground paste into the slits.
Peel the ridge gourd skin and cut it into cylinders of 6 cms and slit and stuff it similarly like brinjal and keep them aside.
In a frying pan, heat oil and add mustard seeds once the oil is hot.
Add curry leaves and leftover finely chopped onions.
Add turmeric powder and garam masala and fry till onions turn golden brown.
Add the stuffed vegetables and the remaining mixed paste.
Cook for about 20 mins on low flame or till the vegetables are soft.
Add more water if curry is too thick and bring to boil.

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