Capsicum Ennegayi:

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.



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


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)


-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.

Ribbet collage 1

-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.

Ribbet collage 2

-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.



Cucumber Chutney:

When I saw this chutney recipe in our Facebook Foodie group, I was attracted mainly because of the veggie. One of my daughters loves cucumber and I tried this recipe by pairing it with very mild flavoured Fresh chick peas Pulav. It was a pair made in heaven, and everyone liked this chutney, not only with the Pulav, but also with rice, Dosa or chapati. 

This recipe is by Jayanth Desai one of our Foodie member and all thanks to him for sharing this flavourful chutney of North Karnataka region.



Cucumber – 2 (grated)

Green chillies – 3 to 4

Curry leaves – 2 strings

Turmeric – ½ tea spoon

Oil – 1 table spoon

Hing – ¼ tea spoon

Cumin – 1 tea spoon

Peanuts – 5 tea spoons

Sesame seeds – 2 tea spoons

Tamarind – gooseberry size

Jaggery – small piece



Oil – 1 tea spoon

Mustard – ½ tea spoon

Peanut – 1 tea spoon


-Dry roast sesame seeds until it splutters.

-Dry roast peanuts. Keep aside.

Ribbet collage 1

-In the same pan, heat oil, add hing, cumin, curry leaves, green chillies and fry for a minute.

-Add grated cucumber, turmeric and fry until cucumber changes in colour and cooks.

Ribbet collage 2

-Cool the mixture.

– Take one mixer jar, add roasted sesame, peanuts and make powder.

-To this, add cooled cucumber mixture, jaggery, tamarind and salt.

– If necessary, add very little water and blend into smooth paste.

-Do seasoning by heating little oil, mustard and peanuts.

-Serve as you wish.