This is a popular Karnataka dish. I tasted it at my friend's place and has been a fan of this dish every since. She makes it with rava and bell peppers, which is my favorite. I have seen other versions with rice and eggplants. The vangibath powder is must for this recipe, which adds a unique flavor to the dish. Here I have used bigger variety of cracked wheat since I was trying it as a rice substitute. Millets or quinoa can also be used here.
Ingredients:
1. Wheat rava (big variety), 1-1/2 cups.
2. Diced onions, 1 cup.
3. Diced tomatoes, 1 cup.
4. Green
chilies, slit into two.
5. Eggplants, any variety, 2-3, cut into long pieces.
6. Ginger garlic paste, 1 teaspoon.
7. Mustard seeds, 1/2 teaspoon.
8. Peanuts, 1 tablespoon.
9. Channa dal, 1 tablespoon.
10. Fennel seeds, 1/2 teaspoon.
11. Turmeric powder, 1/4 teaspoon.
12. Salt, as per taste.
13. Vangibath powder, 1-1/2 teaspoon.
14. Curry leaves and chopped cilantro for garnishing.
Preparation:
In a deep bottomed pan, add a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the peanuts, channa dal and fennel seeds and fry it for a few seconds. Now add the diced onions and saute until tender. Then add the tomatoes, green chilies, ginger-garlic paste and keep sauteing until everything is blended. Now add turmeric powder, vangibath powder, salt and mix everything well. Add the eggplants now and mix well. Cook under low flame for 2 minutes. Added 3 cups of water and once the water comes to a boil, add the cracked wheat and cook covered under medium flame for 10 minutes. Ghee can be added if preferred. Once the water has been absorbed, garnish with curry leaves and chopped cilantro and serve hot with raita or any preferred side dish.
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