- INGREDIENTS:
Vegetables: Onions, potatoes, eggplant, cauliflour, and peas
Rice 2 cups
Corriander seeds 3 t.spoons
Red chillies 10
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Coconut 3/4 cup
Ginger a small piece
Cilantro washed
Curry leaves a few washed
Tamarind paste 1 1/2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Cooking oil
Ghee 4 t.spoons
Salt 1 1/2 t.spoons
DIRECTIONS:
Fry corriander seeds, red chillies, cinnamon stick, cloves,
cardamon and roja mokku in oil.
Wet grind the above fried masala, 1 chopped onion, ginger,
corriander leaves, and coconut to a fine paste, and keep it aside.
Peel and chop potatoes into dices, and chop eggplant, and cauliflour and keep it aside.
Fry mustard, curry leaves, and the vegetables in a pan, and let
it cook for 10-15 minutes.
Now add tamarind paste and 2-4 cups of water, and let it cook for sometime.
Now add the ground masala, turmeric, and salt and let it cook for 10-15 minutes, until the flavour comes out.
Wash rice and add it to above, and add 4 t.spoons of cooking oil,
4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove
and stir it a couple of times until the rice gets cooked.
