Tuesday, November 1, 2011

Gulla Palya (Brinjal Ennegayi)

Badanekayi ennegayi.. just hearing that my mom is going to make it used to make my mouth water.. .This is my first attempt at making this palya from scratch on my own.. morning I called my mom and asked her to tell me the ingredients and the quantity..

Mom: oo adaa eenoo illa kane. .swalpa kottambari, ,swalpa jeerige. .kara estu beekoo astu noodkondu menasu..
Me: hang on mom... tell me how much coriander and jeera.. how many red chillis should I put in..
Mom: Haagella helakke aagalla kane.. ella kai alathe..

Think I started driving her up the wall (easy feat :) ) and then I got the quick and easy version of this recipe..

You need:
Brinjal - 10 small sized
Rasam powder - 2 tbsp (i used MTR rasam powder)
Coconut grated - 1 small cup
Tamarind - 1 lemon sized soaked in 1/2 cup of hot water for 30 mins
Red Chilli Powder - as per taste
Oil for frying

Wash brinjals, remove the caps.
Slit the brinjals lengthwise from the top till you reach 2 cm from the bottom.
Do not cut it into half. Cut once again into half so that you get 4 pieces attached at the bottom.
Dunk the Brinjals in the water to avoid oxidation and also helps in soaking the masala.(leave it for half an hour)
Grind the rasam powder, coconut, salt, red chilli powder, 1/2 of the soaked tamarind in a fine paste
Do not add any water
Stuff the brinjals with this masala.
Add 1/2 cup water to the left over masala and keep aside.
In a pan add 1 tbsp oil.. arrange the stuffed bringals..
Add in the masala water and cover and cook for 5 mins on low flame.
Now in a wok heat 1 tbsp oil and transfer the half cooked brinjals from the pan to the wok along with the residual masala
Ensure that the brinjals are kept errect.. cook on low flame for another 10 - 15 mins.. flipping the brinjals in between.
Serve with roti or rice.

1 comment:

Rachana said...

A delicious brinjal curry. Loved it.