10 July, 2009
2 cups of rice
12-14 cut bringal/eggplant pieces
1 1/2 tbl spns of pitlay powder/sambar powder
1 t spn of tamarind paste
1 t spn of mustard seeds
1 t spn of urad dal/ulatham paruppu/split black gram
1/2 a t spn of bengal gram/chana dal
3-4 curry leaves
Salt to taste
2 tble spns of dry coconut
2 tble spns of ghee/oil
few peanuts and cashews
Cook the rice with 2 1/2 cups of water to one whistle or keep it in the electric cooker. The rice should should not be sticky.Allow it to cool.
Fry few cashews, coconut and peanuts in ghee and fry till they become golden brown.Keep aside
In a pan, heat ghee/oil and add mustard seeds.
Once they crackle, add the bengal and black gram and fry till golden brown.
Add curry leaves.
Add the cut bringals and fry well with pitlay podi.
Add the tamarind paste with 1/2 a cup of water and cook (with closed lid) till the brinjals become soft and the tamarind paste gets cooked.
Add salt and rice and mix well.
Season with the friedpeanut,coconut and cashew mixture.
Serve hot with chips and raita.