Ingredients
Rice – 1 cup boiled rice
Dry Coconut – 3 tbsp
Small Brinjal – 1/4 kg
Ghee – 200 gms
Red chillies – 7 to 8
Mustard – 1 tsp
Urad dhal – 1 tsp
Curry leaves – 2 sprigs
Channa dhal – 1 tsp
Roasted peanuts (skin removed) – 1 tbsp
Juice of 1 lemon
Turmeric powder – 2 pinch
Tamarind paste – 1 tbsp
To grind to a powder
Urad Dhal – 2 tbsp
Coriander seeds – 1/2 tbsp
Red chillies – 6
Cumin seeds – 1/4 tbsp
Nutmeg – 2 pinch
Cloves – 4
Method
Fry the items in the ‘togrind’ section separately in little ghee and grind them to a powder.
Grind the dry coconut with salt to a powder and separate them into two halves. mix half of the ground masala in the tamarind paste. Do a criss-cross cut on the brinjals and stuff it with masala paste. Heat 3 tbsp of ghee in a kadai and fry the mustard, urad dhal, red chillies, channa dhal, peanuts and curry leaves. Add in the brinjals and the turmeric powder and mix well. Sprinkle some water and close with a lid.
Spread the rice on a shallow bowl and mix in the remaining ground masala and coconut.
Once the brinjals are cooked, remove and mix it with the rice and check for salt. Squeeze in lemon juice before serving
