1 cup rice
2 ripe tomato or 14.5 oz can of cut tomato in juice
1/2 tbspoon tomato paste
1 medium red onion finely chopped
2 tbspoon oil
salt to taste
2-3 sprigs of coriander leaves
For Popu, Baghara or seasoning
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp chana dal
2-3 red chillies
1sprig curry leaves
1/4 tsp turmeric powder
1 pinch asafoetida
For the dry powder
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp sesame seeds
1-2 red chillies
Cook 1 cup rice in 2 cups of water
dry roast all the ingredients for dry powder and grind them in a chutney pot or cofee grinder
Heat oil in a wok or Kadai and pop the mustard seeds. Add the red chillies, curry leaves, asafoetida, turmeric powder and urad dal. Reduce heat and add the onion. Cook until the onion is translucent. Add the tomato, tomato paste and cook until the tomato is soft. Add the dry powder and mix well.
Mix salt, cooked tomato and rice. Garnish with coriander.
Traditionally Sesame seed oil or gingely is used.
1 cup rice
1 cup uncooked rice
1-2 eggplants (5-6 brinjals) I prefer the long chinese eggplants
1/2 tablespoon lime juice
salt to taste
Dry powder mix
1 table spoon of Vangi bath powder (MTR or any other brand)
1/4 cup each of dry roasted chana dal and urad dal powder (roast the dal in a wok or kadai. Alternatively you can put it in microwave for 1 minute on high power. Once the dal cools down grind it in a chutney pot or using a coffee grinder)
For the wet paste :
1/2 cup of dessicated coconut powder
3 green chillies
a few sprigs of coriander(1/4 cup)
4 tablespoons of ghee(optional) or you can use oil
For the Popu or Baghara
1 teaspoon urad dal
1 teaspoon chana dal
1 teaspoon mustard seeds
2 dry red chillies
A few curry leaves
A pinch of hing/asafoetida
Cook the rice in 2 cups of water.
Mix the vangi bath powder, chana dal powder and ural dal powder. Divide this into 2 equal parts.
Mix the coconut powder, chillies and coriander and grind it to make a paste
In a large skillet, heat oil/ghee and pop mustard seeds, asofotida, red chillies, curry leaves, turmeric powder, urad dal and chana dal. Add the eggplants and cook until tender.
Turn the heat off, add the wet paste, lime juice and half of the dry powder and mix with the eggplants.
Add ghee, salt and the remaining dry powder to the hot cooked rice and mix.
Now mix the cooked eggplants with the rice.
The fourth recipe in our Mango Mania series is the Spicy Raw Mango Rice.
- 4 cups cooked rice
- 10-12 curry leaves
- 1 green chilli, finely chopped
- 4 dry red chillies, halved
- 1 tsp urad dal
- 1/2 cup raw peanuts
- 1 cup grated raw mango
- 1/4 tsp hing/asafoetida
- 1/4 tsp turmeric
- 3/4 tsp salt
- 4 tbsp vegetable/canola oil
How To Make:
Heat oil in a wok or shallow pan. Turn the heat to medium and fry peanuts in the oil. When amost done, add hing, turmeric, urad dal, chillies, curry leaves . When chillies are browned, add the grated mango and salt. Mix all these ingradients well and turn off the heat. Let it cool a little bit and then fold the mixture into the rice until all the rice turns yellow. Garnish with finely chopped cilanto.
Note: If the raw mango is not very sour, sprinkle some lemon juice per taste and mix well with the rice.
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