Ingredients:
Long-Grained Rice – 1 cup
Tamarind Ball – marble sized
Green Peas – 1 cup, shelled
Small Potato – 1, peeled and chopped fine
Small Brinjals – 2, chopped fine
Capsicum – 1, chopped fine
Turmeric Powder – 1 tsp
Salt to taste
Spice Paste:
Oil – 2 tsp
Coriander Seeds – 3 tblsp
Black Gram Dal – 2 tblsp
Bengal Gram Dal – 3 tblsp
Asafoetida Powder – 1/2 tsp
Red Chillies – 5
For Tempering:
Oil – 3 tblsp
Mustard Seeds – 2 tsp
Black Gram Dal – 1 tsp
Bengal Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Method:
1. Pressure cook the rice and set aside to cool.
2. Heat 2 tsp oil and fry all the ingredients for the spice paste. Grind fine, adding the tamarind.
3. Heat 3 tblsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the green peas, potatoes, brinjals and capsicum. Cook on low heat till the vegetables are done, adding water if necessary.
4. Stir in the spice paste, turmeric powder and salt. Fry for a minute or two.
5. Add the rice and stir gently till well blended.
6. Serve hot.
