| |
|
|
 |
|
| |
Ingredients |
|
|
|
| |
| |
1 cup basmati rice
|
| |
250 grams Brinjal
|
| |
1 1/2 teaspoon coriander seeds
|
| |
1/4 cup fresh coconut
|
| |
5 tbspn oil
|
| |
5 No. red chillies
|
| |
salt as required
|
| |
1 1/2 teaspoon sesame/poppy seeds
|
| |
1 cup tomato paste
|
| |
1/4 teaspoon turmeric powder
|
| |
|
|
 |
|
|
| |
Method |
|
|
|
| |
| |
Dry roast sesame seeds. Fry coriander seeds and redchillies with 2 tsp. of oil till brown and at last add coconut and fry for two minutes. Cool and grind them together to a fine powder.
For seasoning: Mustard seeds - 1 tsp., Roasted skin peeled groundnuts - 4 tblsp., Cashew nuts - 10 No.
For koftas: Black gram dhal(broken) - 1 cup, Rice - 1 tsp., Redchillies - 3 No., Onion(finely chopped) - 2 No., Salt - as required, curry leaves, oil
Soak dhal and rice for ½ an hour and grind to a fine paste with salt and chilies. Add curry leaves and chopped onion. Heat oil. Make small balls out of the batter and fry till brown.
Method: Wash and soak basmati rice for 10 minutes. Fry rice in a tsp of ghee till moisture is absorbed. Heat oil in a pressure pan. Add mustard seeds. After it splutters, add chopped cashews and groundnuts. Fry till brown and add chopped brinjals and turmeric powder. After brinjals become tender, add tomato puree, rice and one cup of water. When it starts boiling add salt. Mix well and reduce flame. Pressure cook for 10 minutes. Remove the lid and add ground masala powder and koftas. Mix well. Garnish with finely cut coriander leaves. Serve hot with any raita and papad. |
|
|
| |
|
| |
|
|
|
|
