Kathirikai Podi Saadham:Vangi Bath |
Well, I happened to get some great eggplant in the market, and so decided to just go ahead and try it. It really is wonderful! Another no-fail recipe!
Ingredients:
To Be Toasted Each Separately And Powdered Together:
Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Peppercorn 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut 1/4 cup(grated)
Black Sesame seeds 2 spoons
Asafoetida 1/4 spoon.
For Rice:
I used Sona Masoori. .You can also use Long Grained Rice/Basmati 1 cup
Ghee few spoons
Salt
For Pan-Frying:
Eggplants/ Brinjal 6-8 sliced
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon/ lemon juice few spoons
Ghee few spoons.For Tempering:
Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Dry red chilies 3.
Method:
Pressure cook rice along with salt and few spoons of ghee. When it is done...spread the rice in a wide tray. Fluff them a little with fork. Allow this to cool down to room temperature.
In a wide, heavy bottomed skillet, heat oil. Stir-in sliced eggplants...add salt, turmeric and tamarind paste. Fry them till the egg-plants are tender. Now add powder spices(50%)made above. Let them get fried well. When the raw smell of the spices is gone and oil shows up on sides, remove from heat.
Now mix this spicy eggplants with rice. Let the rice get well coated with masala. Further add the remaining spice-powder too, if necessary.
In a separate pan, heat ghee. Add tempering spices one by one. Wait till they pop and splutter. Now run this seasoning over the rice prepared. Mix them once again thoroughly.Serve warm as a main dish for lunch. Enjoy!
Kathirikai Podi Saadham:Vangi Bath |
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