This is a Karnataka Specialty dish. It is very easy to make and makes a great lunch box menu. Tastes great when served with chips and raita or even plain curd.
Serves 2
Ingredients Required:
Rice - 1 cup
Salt as needed
Oil - 1 tsp
Brinjal - 8 - 10, sliced lengthwise
Turmeric powder - 1 tsp
Salt as needed
Tamrind - 1 tsp
Cilantro for garnishing
For tempering:
Oil - 1 tblspn
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Channa dhal - 1 tsp
Urad Dhal - 1 tsp
Hing - pinch
For the Vangi Masala: Dry roast the below and grind to a fine powder
Channa Dhal - 1 tblspn
Urad Dhal - 1 tblspn
Coriander Seeds - 1 tblspn
Peppercorn - 7
Red Chilli - 5
Dessicated Coconut - 1 tblspn
Cinnamon - 1 stick
Cloves - 4
How to make?
Cook the rice with salt and oil with 1 and 1/2 cups of water. Separate the grains and cool down.
Dry roast the masala under the 'Vangi Masala' in a slow flame, until golden brown and cool down. Grind them to a fine powder. Add the dessicated coconut while grounding, do not fry the coconut.
Add some oil in a pan, and add the mustard seeds. Allow to splutter. Add the channa dhal, urad dhal, hing and fry till golden.
Add the sliced brinjal, salt, turmeric powder and mix well.
Close the pan and cook till the brinjal is tender.
Add the ground masala and the tamrind. Mix well.
Add the rice to the pan and fold gently. Sprinkle some water on top if the mixture is dry.
Garnish with chopped cilantro and serve hot.
Notes:
The Vangi Masala can be made in advance and stored in air tight container. If making in advance, do not add the coconut while grinding. Add the coconut directly to the brinjals while cooking.
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