1 cup basmati rice, cook and keep aside
3 brinjals, cut into cubes or lenghtwise
3 tomatoes, finely chopped
2 green chillies, slit lenghtwise
1/4 tsp turmeric powder
1 1/2 tbsp oil
salt as per taste
few coriander leaves, finely chopped
To be roasted and grounded:
1 tbsp coriander seeds
1 tbsp bengal gram / chana dal
4 red chillies
2 tsp urad dal
1/4 tsp black peppercorns
1 tbsp coconut
For the seasoning:
1/2 tsp mustard seeds
1/4 tsp urad dal
pinch of hing
few curry leaves
1: Heat a tsp of oil and fry coriander seeds, chana dal, urad dal and pepper. After it turns slightly brown add coconut and fry. Powder it and keep aside.
2: Heat a tbsp of oil, add the ingredients for seasoning. Add brinjals, chillies and turmeric powder. Cook the brinjal in low flame adding water when needed.
3: Then add the grounded powder and required salt. When brinjals are slightly cooked, add the finely chopped tomatoes and cook well.
5: Garnish with coriander leaves. Serve with any raita.
Sending this to HLI-Brinjal hosted by Priya originally started by Kalyani and also to HCC - Healthy Lunch @ Edible Entertainment (started by Smita).