Tuesday, December 4, 2012



11/2cups rice

6-8 baby brinjals

2 medium onions, sliced

4 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

1 sprig of curry leaves

1 teaspoon split Bengal gram

½ teaspoon turmeric powder

1 tablespoons tamarind juice

Salt to taste


1 tea spoon oil

2 tablespoon split Bengal gram

2 tablespoon split black graml

1table spoon peppercorns

1 tablespoon of poppy seeds

2 cloves

2 green cardamoms

5 dried red chillies


 1.      Wash and boil the rice in plenty of water till three-fourth done. Drain well .Cut the brinjals into length wise.
2.      Heat  1 tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.                

3.      Heat the remaining oil and add the mustard seeds, curry leaves, split Bengal gram, asafoetida. Fry till well-roasted and light brown colour. Add the onions and sauté till they turn pink.

4.      Add the brinjals and stir fry on high heat till they are half done. Sprinkle the turmeric powder and salt, mix.  and Add the tamarind juice. Add the masala powder and cook till the  brinjals are almost done.

5.      Mix the rice thoroughly in the brinjal masala and toss over lower heat, sprinkle two tablespoon of water, cover and cook till the rice is soft and completely cooked.

 6. Serve hot, garnished with fresh coriander.

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