Ingredients:
Ghee – 2 tsp
Fine Rava – 1 cup
Turmeric Powder – 1/2 tsp
Salt as per taste
Brinjals – 5, quartered
Green Peas – 1/2 cup, shelled
Ghee – 2 tblsp
Cashewnuts – 2 tblsp, broken
Coriander Leaves – 1 tblsp, finely chopped
For the Masala Powder:
Oil – 2 tsp
Coriander Seeds – 1 tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Dried Red Chillies – 4
Asafoetida Powder – 1/2 tsp
Cinnamon – 1/2 inch stick
Kopra – 2 tblsp, grated
For Tempering:
Ghee – 2 tblsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 1 tsp
Dried Red Chilli – 1, halved
Green Chilli – 1, finely chopped
Curry Leaves – 1 sprig
Method:
1. Heat ghee in a pan.
2. Add rava and fry over moderate heat for 3 minutes, till light pink.
3. Keep aside.
4. Mix turmeric powder and 3/4 tsp salt in a small bowl.
5. Rub into brinjals and set aside for 10 minutes.
6. Heat oil for masala powder in a pan.
7. Add the remaining masala ingredients, except coconut.
8. Roast over moderate heat till dal turns golden.
9. Add coconut and grind to make a fine powder.
10. Keep aside.
11. Place 1 1/2 cups of water in a large pan over high heat and bring to boil.
12. Lower heat and add fried rava and salt.
13. Cook for 5 minutes till rava is tender and all water is absorbed.
14. Keep aside.
15. Heat 2 tblsp ghee in a frying pan.
16. Add fried cashewnuts and fry till golden.
17. Keep aside.
18. Heat oil for tempering in the same pan.
19. Fry the tempering ingredients.
20. Add the marinated brinjals and green peas.
21. Saute for a minute or two.
22. Pour in 3/4 cup of water, cover pan and simmer for 5 minutes, till vegetables are tender.
23. Add the masala powder and mix well.
24. Add the cooked rava gradually, ensuring that no lumps are formed.
25. Garnish with coriander leaves and fried cashewnuts.
26. Serve hot.
