Today's dinner was the good ole curry bhat and eggplant sak. The curry was the traditional yogurt base served with lentil dhal and steamed rice. Here's my version:
1. To make dhal, soak dhal for few hours in hot water. After a few hours, wash the dhal. Then, put the soaked and washed dhal in the pressure cooker with 1 tsp of salt, a pinch of sanchoro and 1/2 tsp of haldi powder. After a few whistles, your cooked dhal is done!
2. To make curry, take about one cup of yogurt. Add 1-2 tbsp of besan flour to the yogurt and beat so no lumps form. Then add, 1 tsp of salt, 2-3 green chillis ground into paste, 2" piece of ginger ground into paste, 1 tsp cumin powder, and a little sugar. Mix all ingredients together, and garnish with cilantro and tadka. For tadka, heat a little bit of oil in small pot. Add some mustard seeds and cumin seeds. When they fully splutter, add a few curry leaves. Then pour on top of curry. I also added a little bit of ghee on top because they put ghee in everything here!
3. To make sak, wash 1 eggplant and 1 potato and cut into cubes. Leave 1/4 of the potato and shred into the masala. I also added half a tomato and half a green bell pepper. Then make masala, by mixing the following:
- 1/2 tbsp salt
- 1 tbsp red chilli powder
- 1 tsp sugar
- 1 tbsp corainder powder
- dry coconut
- cilantro for garnish
- 1-2 tbsp grounded peanuts
- 2-3 garlic cloves ground into paste
- 1/4 potato shredded
- 2" piece ginger ground into paste
4. Add the cubed vegetables with the masala and a little water into pressure cooker. After a few whistles, the sak is done. Garnish with cilantro.
5. Finally, wash one cup of rice throughly. Then put rice in pot with 1.5-2 cups of water and 1 tsp of salt and let boil for 20 minutes. I also added a little bit of ghee in the rice. Turned out pretty good!
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