Monday 23 May 2011

Eggplant rice bath/Vangi bath




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Ingredients:
  • One large Eggplant - chopped
  • 2cup Rice
  • 1/4cup Grated coconut
  • 1 Tea spoon urid dal
  • 5-6 Red chillies
  • finch of Fenugreek seeds/methi
  •  2 tea spoon Cumin seeds/jeera
  • 4-5 Cloves/lavanga
  • ½ spoon Pepper (optional)
  • 2 spoon Coriander seeds
  • 1 spoon Chana dal
  • 2-3 spoon Tamarind paste
  • 2-3 spoon Oil
  • Curry leaves
  • Hing
Preparation :
  • Dry roast the red chillies, urid dal,methi seeds,jeera,lavanga,pepper,coriander seeds,chana dal.
  • Grind roasted spices with grated Coconut.
  • Heat the cooker.Add oil, cumin seeds, hing and curry leaves. wait till it flutters
  • Now add chopped eggplant, rice,ground mixture,tamarind paste, salt to taste and 4 cups of water.
  • Close the cooker and cook  this for 10-15min(2whistles)
 



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