Monday, June 9, 2008

Tumbagayi Palya (Stuffed Eggplant Vegetable)

Bhakri (Jowar Roti) and Tumbagayi Palya (also known as Yennegayi palya or Bhare Baingan), is a very popular dish in North Karnataka. Though the Yennegayi palya (yenne meaning oil) should be made with oil, for the healthier version, I have changed the recipe a bit. Enjoy the North Karnataka Badanekai (Eggplant) Palya.


6-8 small eggplants (a.k.a. Indian eggplants)
1 cup grated coconut
1/4 cup finely chopped onions
1 tsp dhania powder
2 tbsps chopped cilantro
1/4 tsp turmeric
salt to taste
1 pinch hing
1/2 tsp red chili powder
2 tbsps vaggarane
2 tbsps jaggery (grated) - optional
2 tbsps raw peanuts
1 tsp white til
small lemon sized tamarind
100 ml water

  1. Grind peanuts and white til with no or very little water and mix with grated coconut, onions, dhania powder, chopped cilantro, turmeric, salt, hing, chicli powder, jaggery mix well. Soak the tamarind and squish to get the tamarind water.
  2. Wash and cut the stems of the eggplant. Slit the eggplants in opposite sides as to make the quarters.
  3. Stuff the spices mix in the eggplants.
  4. Prepare the Vaggarane and put the stuffed eggplants and the remaining mixture, saute it a while. make sure not to break the eggplants.
  5. Pour the tamarind water. Add more water if needed. Cook until the eggplants are completely baked.
  6. Serve hot with Chapati or Bhakri.

1 comment:

milti said...

Cannot tell you how happy I am to have found this blog. Not only do you give North Karnataka recipes, you also use proper North Karnataka names for everything. So much easier to know what you are talking about, instead of figuring out what things mean.
Thank You so much and keep up the good work :)