Tuesday, November 17, 2009

Bissi Bele Bhath

2 cups Sona Masoori Rice1 pinch HingGhee
1/2 cup Tur Dal1 pinch TurmericSalt
1 cup Squash cubes1 tbsp Jaggery
1 small Bell Pepper3 tbsp Dhania Seeds
1 medium Tomato6-8 Dry Red Chillies
2-3 Drumstick pieces1 tbsp Chana Dal
1/2 cup peas1/4 cup Coconut
1 small Eggplant1 tsp Methi Seeds
1 medium carrot1 tsp Mustard Seeds
3-4 medium Okra6-8 Curry leaves
1 small Onion

Chop all vegetables into 1-inch pieces.
In a small skillet, roast the dry red chillies, dhania seeds, methi seeds and chana dal until golden.
Grind this into a fine paste along with the coconut and 1/2 cup water.
In a pressure cooker pan, add 2 tbsp of ghee and let the mustard seeds and curry leaves splutter.
Add the onions and saute for about 3-5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.
Add in 2 cups of Sona Masoori rice, 1/2 cup Tur Dal and 9 cups of water.
Add the turmeric, hing, salt, jaggery and coconut chilli paste.
Close the cooker and cook for about 4 whistles.
Garnish with Ghee and serve.

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