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Step 1:
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Cook the rice by using less water and cool the cooked rice on a large plate and sprinkle a teaspoon of oil over it.
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Step 2:
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Peel the onions, chop them fine and keep aside.
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Step 3:
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Soak the Bengal gram dal in a little water and keep a side.
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Step 4:
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Halve the red chillies and keep a side.
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Step 5:
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Squeeze the lemons into a sieve and collect the juice in a cup.
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Step 6:
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Drain the Bengal gram dal.
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Step 7:
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Heat oil in a frying pan and fry poppy seeds, anise seeds, cloves,
cardamom and the cinnamon bit, grind into a fine powder and keep a side .
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Step 8:
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Heat oil in a frying pan and add mustard, halved chillies, when the mustard crackles add green
chillies, Bengal gram dal and saute until the water content in the dal evaporates.
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Step 9:
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Add the chopped onions, chopped brinijals and a little salt and saute until the onion turns brown.
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Step 10:
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Now add the lemon juice and turmeric powder, mix well and saute for a more minutes and remove from fire.
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Step 11:
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Empty the contents of the frying pan into the tray with the rice, add the powdered poppy seeds
etc, .curry leaves and salt, mix well and serve.
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