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Thursday, 13 October 2011

Raw Rice- 2 cups
Small sized Brinjals- 10 nos
Onion medium chopped- 1
Clove- 3
Green Cardamom- 2
Cinnamon- 1"
Bay leaf- 2
Mustard seeds- 1 tsp
Turmeric powder- 1/4 tsp
Curry leaves- few
Oil- 4 tbsp
Water- 4 cups 

Masala powder ingredients( Roast and grind the below ingredients to smooth paste by adding very little water)
Coriander seeds- 3 tbsp
Black pepper corns- 1 tsp
Whole dry red chilli- 5 (+/-)
Grated Coconut- 1/4 cup
Toordal- 2 tbsp
Chana dal- 2 tbsp
Asafetida- 1/4 tsp
Salt required

Heat 1 tbsp oil in a pan, when oil is hot add cinnamon, cloves, cardamom and bay leaf, fry until the aroma of whole spices rises. Now add the chopped onions and fry until onion turns brown. Add 4 cups of water into the pan for rice, add little salt required for rice, bring the onion and water mixture to boil and add the rice, stir well the rice, cover the pan with lid, reduce heat and cook the rice for 20 mins or until rice is tender. Once the rice is cooked, remove the cooked rice to a large plate and allow to cool. Next wash and clean the brinjal, slit the center of the brinjal into four sections keeping the stem intact. Stuff the ground masala paste inside the center of each brinjals as much as you could. Heat 3 tbsp oil in a pan, when oil is hot add mustard seeds and allow to crackle, now add the masala stuffed brinjals, curry leaves and stir well until oil is coated on all brinjals. If any masala powder is left over add rest of the ground masala to the frying brinjals, add turmeric powder, salt and 1/4 cup water to the frying brinjals, stir well the brinjals, cover pan with lid, reduce heat and cook for 5 mins until brinjals are cooked. Now add the cooked rice to the brinjal mixture and stir well until the masala is well mixed with rice( make sure not to break the brinjal into pieces). Serve hot Vangi bath with Boondi Raita or curry of your choice.


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