1 Brinjal/Badanekai (Long brinjal preferred)
2 tsp MTR Vangibath Mix
2 cup cooked White Rice
10-12 flakes of Cashews
1/4 tsp Mustard seeds
1/2 tsp Blackgram seeds
1/4 tsp Bengalgram seeds
3-4 tsp Oil
Chop brinjal into long(1 inch sized) thin pieces and put it in a vessel containing buttermilk water for about 5 mins.
Add cashews, little bit of ghee in a pan and fry it for few mins in a medium/low flame untill cashews become golden in color as shown in the picture below.
Add mustard seeds, bengalgram seeds, blackgarm seeds and oil in a thick bottomed vessel. Once it turns golden in color, add curry leaves, chopped brinjals, salt, vangibath mix and fry it for about 5-10 min in medium flame.
Add cooked rice, fried cashews and stir well for about 2-3 mins and serve hot.
buttermilk water ಅಂದ್ರೆ ಎಂತ? ಅದ್ರಲ್ಲಿ ಹಾಕದ್ಯಾಕೆ?
Buttermilk water andre just adding little amount of buttermilk to the water. The reason we are doing this is to retain the color of Eggplant(Brinjal) and to remove the bitterness(Ogaru/Kanaru) of the Eggplant...
Note: Instead of buttermilk tamarind water can be used for this process.
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