Vaangibaath

Yesterday, after posting a comment for one of my dishes, Niki, my daughter mailed updating her Summer class schedule etc. in order that we plan our chats and calls accordingly. I mailed back filling in news here as it is almost a week that she left home. I promised to post more of recipes that she and her friends can fix amidst their crazy class and labs that seem to fill their days.

This will be one such recipe. Best of it will be that she can put it in her one nonstick pan and get done with if she chooses to. However, the microwave enthusiast that I am, I used more plates and dishes than she would :(

I've tried to simplify specifically with those foursome in mind. You are free to chop, grate or grind masalas to make it taste better.

Ingredients:
Brinjals (tender ) -200 grams
Basmati Rice - 150 ml
Coriander powder -2 teaspoons
Red Chillies -2 pieces
Very thin tamarind extract - 1 tablespoon
Shallots (Madras onions ) - few
Garlic - 2 cloves
Roasted peanuts - 1 tablespoon
Curry leaves - few
Mustard seeds - 1 teaspoon
Oil or ghee - 2 tablespoons
Garam masala powder - if desired, in some small quantity.
Turmeric powder - 1/4 teaspoon
Salt - to taste

Wash and cut brinjals. Wash basmati rice and cook till tender but grains separate. Crush the garlic and shallots coarsely or simply chop.

Heat oil in a pan, crackle mustard seeds. Drop the red chillies, onions and garlic in the pan. Add coriander powder, turmeric powder, garam masala and roasted peanuts. Saute for few minutes and put in the brinjal and tamarind extract. Add salt and cook brinjal until pieces are tender. With the fire low, add the cooked rice and mix well. Garnish with curry leaves just before switching fire off.




Serve hot with crisps and any pachchidi.