Sunday, August 7, 2011

Roti utta / Bakri ani Barli Vangi (in konkani)

The North Karnataka cuisine can be primarily found in the northern districts of Karnataka, including Bidar,Belgaum (or the new name Belgaavi), Gulbarga ......

 
The thali mainly includes of
  • Rotti /Bakri (in Marathi)    :  Thin flat bread made up  Jowar flour, Rice flour, Raagi, baked on fire or iron skillet.
  • Enne-gai / Stuffed Eggplant : Small vangi (in marathi) or badana kayee (in kannada) or egg plants bulbs stuffed with dry stuffing including ground peanuts,  garlic, garam masala, salt, and then sauteed with onions and other spices.Aubergine is also a substitue for egg plant.
  • Shenga Chutney/ Groundnut chutney/ Heendi : Made up of Groundnut.
  • Pallya / Vegetable : Made up of any green leafy stuff like Methi (Fenugreek), Palak (Spinach).....
  • Koshombar / Raitha
  • Curd Rice
Lets start with Stuffed Eggplant / Enne-gai/ Bharli Vangi

Eggplant/ Brinjal  : 1/2 Kg.

Onions                : 3 Medium sized finely chopped
                           : 1 Big finely chopped to be fried.
Garlic                  : 1


Wash the brinjals/ Eggplant/ Vangi. Put slits with the help of knife.


Cinnamon (Dalchini)   11/2 - 2 inch
Cloves      (Lavang)    2 in no  
Pepper      (Meeri)      8          (White /If black pepper use 10 to 12 in number)
Corriander (Dhaniya)  2 Tbsp
Cummin     (Jeera)      1/2 Tsp
Black Cummin            1/4Tsp
Fennel         ( Saunf)   1 Tsp
Dry Chillies                 8 -10
Coconut                     1/2 cup (finely grated, good if dried coconut is used)
Groundnut                  2 Tbsp 
Step1: Fry all above whole masala in a Tbsp of vanaspati one at  a time, till u get the aroma.
Step2: Now grind the fried masala using very little water togather with 1/2 tbsp of dry jaggery.
Step3: Add finely chopped onions to the above grounded masala mix well togather with salt.
Step4; Stuff the masala into the Eggplant/ Vangi. 
Step5: In a  flat bottom pan, Add around 2 Tbsp of oil.Saute finely chopped onions and 8-10 cloves of crushed garlic. Now place all of the stuffed brinjals into the pan.Add 1/2 cup of water. Put the lid and let it cook.



Enne-Gai is ready

Rotti /Bakri (in Marathi)    : All u need is
 
Rice Flour  : 2 cups
Water        :  1/2 cup  Boiling
 
Step1 : Mix well the water and flour into dough ( The more u knead the dough the soft the bakri is ).
 
 
Step 2: Now make balls of the dough, Coat it with dry flour. Roll into a flat thin circle using hand or use chapati roller (Belan).
 
Step 3: Put the bakri on iron skillet, the lower side of bakri should now  be facing the top now . Apply water, put it upside down. 
 
Leave for a minute than turn it again upside down. Put it directly on the stove ..Bake for 2 min .
 
Bakri is ready to be eaten
 
Shenga Chutney/ Groundnut chutney/ Heendi:
 
 
  
Ground nut : 1 cup  ( Toss them in a pan, put in a mixture and give one whip all of the skin comes out ).
Chillie powder : 2 Tbsp.
Tamrind           : Small ball size.
Garlic               : 15 Cloves. ( 3 pods)
Salt as per taste.
 
Put  all above ingredients in the mixture or food processor and make dry  powder to be served with fresh butter.
 
Similar thing goes with Sesame or gurula chutney only thing is tsp spoon of fresh corriander to be added while grinding.One can either use chillie powder or dry chilies if  using chillies,than they have to be roasted in tsp of oil . No tamrind to be used.





















 
 
Raitha is what known to everyone. Curd Rice made of basmati rice togather with fresh thick yogurt and flavoured with tadaka of sesame (cummins),Dry chillies and curry leaves.

The Thali is ready to be relished.

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