Cuisine: Karnataka state of Bharat
A Traditional Recipe from Ranebennur town in Karnataka state, Bharat.
Ingredients:
Brown Rice – 2 cups
Water – 5 cups
Dry red chillies – 6
Whole peppercorns – 8
Poppy seeds- 2 teaspoons
White Sesame seeds – 3 teaspoons
Nutmeg – small piece
Desiccated coconut – 1 cup
Coriander seeds – 5 teaspoons
Cloves – 5
Cinnamon – 1-inch pieces
Cardamom – 4
Garlic cloves – 15
Coconut oil – 6 tablespoons
Shahi jeera – ½ teaspoon
Cashew nuts – 10
Salt – as required
Brinjal (Green long variety) – ½ kg
Method:
Wash the rice and drain the water completely. Take a kadai/pan and dry roast coriander seeds, cloves, poppy seeds, cardamom, nutmeg and cinnamon. Grind together the roasted spices and desiccated coconut into a fine powder. Take a thick-bottomed vessel and heat 4 tablespoons of oil in it. Add shahi jeera, dry red chilies, curry leaves, and cashew nuts into the hot oil and sauté for a minute. Add the ground masala powder to it. Sauté until a nice aroma rises. Add washed rice and water. Add garlic cloves, and salt and mix. Close the vessel with a lid and let it cook until all the water has evaporated and the rice has cooked soft. Wash the brinjals and chop them into thin long pieces. Take a kadai/ pan and heat 2 tablespoons of oil. Add chopped brinjal to the oil. Sauté until the brinjal pieces have cooked. Add these brinjal pieces to the cooked rice and mix. Serve hot.
Comments