Vegetable Brinji

No of portion: 4

Approximate Duration: 30mins

Cuisine: South Indian (Chennai style)

Basmati rice 500 gms
Refined oil-3 ½ tbsp 50 gms
Vanashpathy 1½ tbsp 20 gms
Ghee 1½ tbsp 20 gms
Bay leaf 2 pieces
Cinnamon 2 stick
Cardamom 2 pieces
Clove 4 pieces
Fennel seeds ¼ tsp
Sliced onion 400 gms
Sliced tomato 200 gms
Split Green chilly 5 pieces
Ginger garlic paste 50 gms
Beans 50 gms
Carrot 50 gms
Green peas 50 gms
Cauliflower 50 gms
Turmeric powder ¼ tsp
Chili powder 1½ tbsp
Coriander powder 2 tbsp
Salt To taste
Curd ½ cup
Soya chunks (meal maker) soaked 50 gms
Water 1 kg
Coconut milk 1 cup
Roasted bread pieces (cubes) 5 pieces
Chopped mint leaves For garnish
Chopped coriander leaves For garnish

cooking procedure

Step 1: Clean & wash the vegetable cut into the cubes or diamond shape (it’s give nice appealing).

Step 2: Clean and cut the cauliflower into small pieces. Then add to parboiling in hot water with salt and turmeric powder for 2 minutes, then strain keep it aside.

Step 3: Clean the soya chunks and soak into hot water for 5 minutes then strain and squeeze the soya chunks set it aside.

Step 4: Heat oil and Vanashpathy in a cooker put the whole Garam Masala (bayleaf,cinnamon, cardmom,cloves)and fennel seeds when its splutter add sliced onion and green chilly sauté till golden brown.

Step 5: Then add ginger garlic paste and sliced tomato sauté fry until fragrant. And add all cleaned vegetables and soaked soya chunks sauté till ½ a done.

Step 6: Put turmeric, chilly, coriander powders, salt and AJINOMOTO sauté for few seconds, then add beaten curd mix well, then pour 1 kg of water then add washed rice and mix nicely, finally add Coconut Milk, chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5 mins in simmer.

Step 7: When all the steam has escaped, open Pressure Cooker put Roasted bread pieces and mix the rice gently.

NOTE: Normally 1 ½ part of water for basmati rice. But here I am using 2 part of water because the soaked meal maker absorb the water. Serving tips: Serve hot with Raita and Kuruma.

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