Wednesday, 30 September 2009
Preparation & Cooking: 30 mins
Serves: 4-5 persons
Cuisine: Karnataka
Ingredients:
1/2 kg raw rice (cook rice such that each grain is separate, add a tsp of ghee and lemon juice to the rice and combine)
1/4 kg green or purple brinjals (thinly slice into 2″ pieces and place in salted water)
1 1/2 tbsps oil
1 tsp mustard seeds
1 tsp channa dal (optional)
15 fresh curry leaves
pinch of turmeric pwd
2-3 tbsps roasted groundnuts
1/2 tbsp lemon juice (optional)
salt to taste
To be roasted and ground to a fine powder:
3 dry red chillis (adjust to your spice level)
1 tsp coriander seeds
1/4 tsp khus-khus/gasagasalu/poppy seeds
large pinch cumin seeds
1/2 tbsp black gram dal (minappappu)
1/2 tbsp bengal gram/channa dal/senaga pappu
1/2 tbsp grated dry coconut
1 Marathi moggu
1” cinnamon stick (dalchinichakka)
1 clove
1/4 tbsp sesame seeds
1/4 tsp hing/inguva/asafoetida
1 tsp oil
Method:
1/2 kg raw rice (cook rice such that each grain is separate, add a tsp of ghee and lemon juice to the rice and combine)
1/4 kg green or purple brinjals (thinly slice into 2″ pieces and place in salted water)
1 1/2 tbsps oil
1 tsp mustard seeds
1 tsp channa dal (optional)
15 fresh curry leaves
pinch of turmeric pwd
2-3 tbsps roasted groundnuts
1/2 tbsp lemon juice (optional)
salt to taste
To be roasted and ground to a fine powder:
3 dry red chillis (adjust to your spice level)
1 tsp coriander seeds
1/4 tsp khus-khus/gasagasalu/poppy seeds
large pinch cumin seeds
1/2 tbsp black gram dal (minappappu)
1/2 tbsp bengal gram/channa dal/senaga pappu
1/2 tbsp grated dry coconut
1 Marathi moggu
1” cinnamon stick (dalchinichakka)
1 clove
1/4 tbsp sesame seeds
1/4 tsp hing/inguva/asafoetida
1 tsp oil
Method:
- Heat a cooking vessel on medium heat and dry roast cumin seeds and coriander seeds, clove, marathi moggu, cinnamon and dry chillis for 2 mts.
- Remove and keep aside. In the same pan, add oil, add channa dal and urad dal and fry for two minutes till they turn red.
- Remove and keep aside. Add khus-khus, sesame seeds and grated coconut and fry for a minute and turn of heat.
- Add hing and stir fry for a few seconds. Cool and grind all the roasted ingredients to make a powder
- .In the same vessel, add oil and once its hot, add mustard seeds and let them splutter.
- Add the channa dal and once it turns red, add curry leaves and let the flavor of the curry leaves come out.
- Add the brinjal pieces, turmeric pwd and salt and fry for 25-30 minutes or till almost cooked.
- Add the ground vangi bath masala pwd and combine well and cook further for another 2-3 mts.
- Add the cooked rice and combine with the brinjal-spice mixture.
- Add the roasted peanuts and adjust salt and combine with the rice.
- Serve hot with yogurt and appadam.
- A one-pot complete meal!
Note:
This rice can be prepared using other vegetables like carrots, tindora, okra etc. The peanuts add to the flavor, so don’t skip this step.0 Comments:
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