The Ennegaayi or stuffed brinjal curry of Karnataka combined with Jowar roti has a cult following. But in Nargund, the capsicum is treated a little differently. Nargund Donnamenasinakaayi Palya features small bell peppers cut in half and cooked in a gravy similar to the Ennegaayi, with grated coconut, groundnuts, niger seeds and sesame seeds. This curry is served as an accompaniment to a variety of rotis, chapatis and rice. Aadharsh Tatpati is back with this beautiful new recipe from Nargund, North Karnataka.
Freedom Healthy Cooking Oil presents Cuisines Of Karnataka - in association with Ravi Products (Taste of Karnataka) & Star Bazar