Ingredients
1. Rice 225 gm
2. Split red gram 50 gm
3. Split-Bengal gram 50 gm
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4. Split green gram 50 gm
5. Lentil 50 gm
6. Tomatoes 115 gm.
7. Cucumber – 50 gm
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8. Potatoes – 115 gm
9. Ladys finger – 115 gm
10. Carrots – 115 gm
11. Onion – 225 gm
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12. Salt to taste
13. Turmeric – 1 tsp
14. Coriander – Cumin Powder – 1 tsp
15. Cumin Vo tsp
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16. Green chilies 5
17. Coriander leaves – a few sprigs.
18. Ginger a small piece
19. Garlic a few flakes
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20. Cinnamon a small piece
21. Cloves
22. Black pepper
23. Coconut
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24. fat 100 gm.
Method
Pick, wash and soak lentil and grams overnight. Wash, soak and drain rice. Peel and cut into thin strips potatoes, carrots and cucumber. Wash and cut tomatoes and wipe lady’s finger with a wet cloth. Slice onions, crush cloves, cinnamon and pepper. Chop ginger, garlic green chilies and coriander leaves. Grate coconut. Keep aside a little coconut and extract milk from the remaining. Heat fat and fry prepared vegetables. Sprinkle salted water when frying. Boil red gram and Bengal gram. Remove add green gram and lentil. Fry the sliced onions. Remove. Add cumin, crushed spices chopped green spices and the grated coconut.
When light brown add turmeric, coriander cum cumin power and salt. Add lentil and grams, rice, coconut milk, fried onions and enough hot water to have the double amount of liquid to rice. When the mixture is half boiled make a well in the centre and add vegetables. When rice and vegetables are cooked and moisture has evaporated, remove and serve hot.