Tomato Brinjal Rice With Sweet Kadhi.....

Wising you all a Very Happy Festive season!

Having been away from the blog for a week makes me feel guilty.

To make up for this, I am sharing a complete meal menu today.

One is inspired by a traditional dish from south India and the other a dish from Gujarat.

I love to try out various combinations with food. This one is quite interesting.

Hope that you will like it too.

TOMATO BRINJAL RICE WITH SWEET KADHI             Serves 2

Ingredients

Cooked long grain rice – 2 cups

Brinjal/Eggplant cut into small cubes and fried – ½ cup

Cherry tomato – 8

Onion sliced – 1 medium

Grated ginger – 1 tsp

Chopped green chilli – to taste

Chopped green coriander – a small bunch

Curry leaves – 8 to 10

Lemon juice – 1 tblsp

Urad dal/ Skinned black gram – ¾ tsp

Cumin seed – ½ tsp

Mustard seed – ½ tsp

Hing/Asafetida pdr – ½ tsp

Garam masala pdr – ¼ tsp

Turmeric pdr – ¼ tsp

Cumin pdr – ¼ tsp

Coriander pdr – ½ tsp

Dry red chilli – 2

Ghee/Clarified butter – 2 tbsp

Salt – to taste

Method

1. Heat ghee in a deep pan. Add the dal and fry lightly.  Add the cumin and mustard seed followed by the red chilli. Break the chilli before adding.
2. When the spluttering stops, put in the curry leaves and the sliced onion.
3. Fry till the onion is lightly coloured.
4. Add the green chilli, ginger, hing, turmeric, cumin, coriander pdr along with a 1tblsp water.
5. Fry the masala till you see oil on the sides.
6. Add in the brinjal and cherry tomato and mix well.
7. Put in the rice, season with salt, sprinkle with garam masala and mix lightly.
8. Cover and keep it on a low flame for a minute.
9. Drizzle with lemon juice and sprinkle the chopped coriander.
10. Serve hot with poppadam, pickle and sweet kadhi.

SWEET KADHI  

                                                              Serves 2

Ingredients

Curd – ¾ cup

Water – ½ cup

Maida/Refined flour – ¾ tblsp

Mustard seeds – ¼ tsp

Dry red chilli – 1

Curry leaves – 4

Oil – 1tblsp

Sugar – to taste

Salt - to taste

Method

1. Mix the curd, water and maida thoroughly. There should be no lumps.
2. Heat the oil and add the mustard seed and red chilli.
3. Add the curry leaves and wait for the aroma to release.
4. Lower the heat and pour in the curd mix. Simmer and cook on low heat till the sauce thickens slightly.
5. Season with salt and sugar according to taste. It should be slightly sweet.
6. Serve warm or at room temperature.

* If you wish to cut out the ghee, use any veg cooking oil.

* The cherry tomato may be replaced by a regular diced tomato.

© Rinki’s Kitchen 2012