Serving 2 persons
Ingredients:
Eggplant/Brinjal/Wangi : 1/2 medium size (cut in small cubs)
Oil : 4 tsp
Mustard Seeds (Mohari) : 1 tsp
Asafoetida (Hinga) : 1/3 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Green Chili : 3-4 medium size
Cumin seeds (Jeera) : 1/2 tsp
Sugar : 1/4 tsp (as per the taste) (Optional)
Curry leaves : 6-8 (Optional)
Beaten Rice/Pohe : 3-4 medium size cup
Salt to taste
For Garnishing :
Grated coconut, chopped coriander,lemon juice.
Procedure :
1) Heat oil in a deep pan / bowl. Add mustard seeds, cumin seeds,asafoetida, turmeric powder, curry leaves, green chillies & heat for few seconds.
2) Add sugar, salt and stir again.
3) Add chopped eggplant/brinjal/wange and mix well. Cover and cook for 5-7 minutes.
4) In a separate medium bowl wash beaten rice/poha. Remove the water completely and keep it aside for 2-3 minutes. Then add it to above mixture and mix well.
5) Cover and cook for 5-7 minutes,stir in between. Garnish with grated coconut,chopped coriander,lemon juice and serve in small bowl.
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