Sunday, May 15, 2011

Vanghi Bath

6-7 medium sized blue brinjals cut into medium size
1 cup cooked rice
2 tsp chana dhal
5-6 dry chillies
1 tsp coriander seeds
1/2 tsp mustard
2 onions diced.
1/2 tsp turmeric
salt as per taste.
3 tsp oil
coriander leaves few springs

In a pan fry chana dhal, dry chilly and coriander seeds with a spoon of oil, until colour changes or aromatic.
Cool the above items and grind to fine powder.
If using coriander powder instead of coriander seeds, add it directly while grinding, no need of frying.
Now add a tsp of oil to pan once it heats add mustard when it splutters add onion.
When the colour of onion changes add brinjal and a spoon of oil.
Cook covered for 5-6 mins till brinjal turns soft.
Now stir in ground masala powder of coriander powder, dry chilly and chana dhal.
Add turmeric, salt and coriander leaves and mix well and cook for 2-3 mins on low flame.
Switch off from flame, and add already cooked rice and mix well.
Serve hot with any raita or dhal of your choice.

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