1 1/2 cups rice
3 tablespoons oil
1 small lump of tamarind
1 brinjal (eggplant)
a few beans
1/2 cup shelled peas
salt to taste
1/2 cup copra gratings
2 sprigs curry leaves
1/2 teaspoon turmeric powder
Fry in 2 teaspoons oil and powder
1 tablespoon bengal gram dal
1/2 tablespoon black gram dal
1 1/2 tablespoons coriander seeds
3 dried red chillies
1/4 teaspoon asafoetida
1 small cinnamon stick (optional)
3 cloves (optional)
1 teaspoon mustard seeds
2 teaspoons bengal gram dal
2 teaspoons black gram dal
1. Cook the rice, and cool on a plate, sprinkling a little oil. Cook the peas and keep separately. Boil the tamarind in water and squeeze to extract the pulp.
2. Cut the vegetables into pieces (1 1/2 inches) long. Prepare the masala as indicated and add some copra gratings while powdering.
3. Heat the oil, and add the mustard, dal and curry leaves. When the seeds have popped, add first the potato, then the carrots and beans. Fry for a minute or two, and then add the capsicum and brinjals and fry for a few minutes before adding the tomatoes. Fry until the vegetables turn soft.
4. Add the turmeric, salt and approximately half a cup of water. Cover and cook until done.
5. Remove the lid, add the peas and the tamarind extract, and cook until the water has evaporated. Add the masala powder, mix well and remove from fire.
6. Pour this mixture on to the rice and mix well. Add a little oil if the rice is dry.
7. Add the chopped coriander and the rest of the copra gratings, and mix well. Serve hot.