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.

Ingredients:

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

Method:

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.
   

Sabbasige Palya (Dill Vegetable)

Sabbasige also known as 'Dill', has a strong smell. But it is still the favorite at home. And after the vacation for a week, I am posting this one late :) !

Ingredients:

2 bunches Sabbasige (finely chopped)
1 cup toor dal (cooked)
water for the required consistency
1 tsp oil
vaggarane
1/2 tsp red chili powder
salt to taste

Method:

1. Heat the oil in a pan, saute the dill leaves.
2. Add cooked toor dal, salt, red chili powder and cook for 5 minutes. Add water for the required consisitency.
   
3. Garnish with vaggarane, serve hot with chapati.