
Ingredients:
• 1 cup – rava
• 1/2 cup – Brinjals finely chopped
• 1/2 cup – Onions finely chopped
• 4 – Green chillies chopped
• 1 tbsp – Coriander leaves
• 1 stalk – Curry leaves
• 1 tsp – grated Ginger
• 1/2 tsp – Urad Dal
• 1/2 tsp – Channa dal
• 1 tbsp Cashewnut pieces
• 1/2 tsp – cumin and Mustard Seeds
• 1/4 tsp – Turmeric powder
• Salt to taste
• Juice of Lemon extracted
• 1 litre – water
• 1 tbsp – Ghee
• 1 tbsp – oil
Method:
- Microwave the brinjal in salted water, till soft.
- Heat oil in a heavy saucepan and add cashewnuts, dals and fry till it becomes light golden.
- Add mustard and cumin. When they splutter, add ginger, onions, curry leaves, green chillies.
- Stir fry the onions well and finally add rava.
- Add salt, stir and add 3/4 litre water carefully and bring to a boil.
- Allow bubbles to subside, stirring gently with a large spoon.
- When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.
- Add drained brinjals, ghee, coriander and lemon juice. Stir to mix evenly.
- Grease the back of the spoon with ghee and even out the surface.
- Cover and simmer for 2 mins. Serve.
Recipe courtesy of Savitha