Ennegayi is a North Karnataka style peanut-based curry. Flavoured with Niger seed powder, also known as Hucchellu or Gurellu in that region. Normally it is done by using tiny brinjals. As a “not so fond of brinjal” person, I have used Capsicum as it is a very good option for those who do not like brinjal and yet enjoy this side dish with any millet-based roti’s or with simple whole wheat pulka’s.
Ingredients:
Capsicum/Bell pepper – 4- 5 (big)
Onions – 2
Gren chillies – 1 to 2 (optional)
Curry leaves – 2 springs
Tomato – 2 (small)
Oil – 2 table spoons
Cumin – 1 tea spoon
Hing – ¼ tea spoon
Turmeric powder – ½ tea spoon
Salt
Jaggery – a little
Roasted peanut powder – 3 to 4 table spoons
Roasted Hucchellu powder – 2 to 3 table spoons (Niger/Gurellu powder)
Curd – 2 table spoons
Coriander leaves- 2 table spoon (chopped)
Method:
-Wash capsicum, Chop it into bite size square pieces.
-If it is spicy, don’t add any green chillies while making, otherwise you can add one or two.
-If you are adding green chillies, slit and keep.
-Chop onions, tomatoes, coriander leaves.
-Take one cooker vessel, add oil. When it is hot, add cumin and hing.
-Then comes onions, fry a little and add curry leaves, green chilli, turmeric.
-When onion becomes light brown, add chopped tomatoes, salt and jaggery.
-Fry until tomato becomes mushy.
-Switch off the gas for once and add roasted peanut powder, Niger seed (Hucchellu) powder, curd and mix everything.
-Now mix in capsicum pieces and once again mix everything together, add one small cup of water.
-Now switch on the gas, close the cooker lid and cook until one whistle and switch off.
-When pressure relieves, open the lid, check for the salt and jaggery or any other seasoning.
-Adjust, garnish with the chopped coriander leaves and serve with any kind of millet roti’s or with phulka’s.
