The name may be a bit misleading here as I haven’t actually stuffed the bellpeppers(capsicum) while taking pictures, the reasons being the bellpeppers were too big. The paste can be stuffed into bellpeppers like this or this if you get smaller ones.
This is again a recipe from my friend Roopa . She made ennegayi with eggplants for us when we visited them in December. The main difference in her recipe was – she used one green bellpepper cut into pieces and one potato along with the stuffed eggplants. It made such a huge difference to the taste. She was also generous in using oil, I am very stingy when it comes to using oil in my dishes, so they taste quite different. Also, after stuffing the eggplants, she cooked them in pressure cooker (till it gave one whistle). I am so glad I had seen her making this dish, so I could follow the same in my kitchen and get the same results.
Next time, I prepared this only with bellpeppers and potatoes, as it was much easier to make it on weekdays for me. This has become a regular at my home now.
Ingredients: 2 big bellpeppers (capsicums) 2 potatoes 1/2 cup onion 1/2 cup dry coconut 4 red chillies 1 tea spn garam masala 5-6 curry leaves 2-3 sprigs of coriander leaves 1/2 tea spn tamarind extract 1 tea spn jaggery 1 tea spn ginger 1 tea spn garlic 1/4 cup peanuts 1 tea spn coriander seeds (optional) Oil Salt
Method: Heat oil, add coriander seeds (optional),onion, ginger, garlic, curry leaves. Fry till onions become translucent. Add red chillies, coconut, peanuts, fry for some time. Grind with jaggery, tamarind, coriander leaves, garam masala, salt. Do not add too much water. Cut bellpeppers and potatoes into big pieces. In a flat bottomed pan, spread some generous amount of oil. Spread a layer of bellpeppers and potatoes. Now add paste on the bellpeppers and potatoes. Add a very little water. Cover and cook till done (cook on a medium heat). Serve hot with jolad rotti or chapatis.
Serves : 2-3 Preparation time : 30mins
Pictorial:
There was a time when I would just throw away beetroot leaves. I would use the tender stems, but discard the leaves. Then I saw a recipe of masoor with red chard . So I started making a similar dish with beetroot leaves. Now after many experiments with it, I think I have reached to this recipe which we love. I use a small beetroot for it sometimes, but mostly, I use only stems and leaves.
Ingredients: 2 cups beetroot stems and leaves 1/2 cup cooked beetroot pieces(optional) 1/2 cup red masoor dal 1 tea spn cumin seeds 1/2 cup onion 1 tea spn chopped ginger 1 tea spn chopped garlic 1 tea spn red chilli powder 1 tea spn garam masala (or any other spice blend you like) Oil Salt
Method: Heat oil and add cumin seeds, ginger, garlic, onion. Fry for few minutes. Then add masoor dal and fry for few minutes. Add chilli powder, garam masala, salt. Fry for a minute. Add beetroot leaves and pieces, half cup water. Cover and cook till done. I normally do not prefer to cook this in pressure cooker, because masoor dal gets cooked very soon. I like to take it off the heat when masoor dal is cooked through, but not mashed completely.
Serves : 3-4 Preparation time : 30mins
Pictorial:
