Name: Spicy Raw Mango rice with Chettinad stuffed brinjal fry recipe by Hameed Nooh at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: for making raw mango rice :; Basmati rice 1 cup; Grated raw mango 1 cup; urad dal 1 teaspoon; peanut to tablespoon; Bengal gram dal 1 teaspoon; Red Chilli 2; Green chilli 2; Curry leaves few; Turmeric powder half teaspoon; A pinch of asafoetida; Grated Coconut 1/4 cup; Oil for tempering; Salt to taste; for making stuffed brinjal fry :; small brinjals 5; Mustard seeds 1 teaspoon; urad dal 1 teaspoon; Chana dal 1 teaspoon; Curry leaves few; Turmeric powder 1/4 teaspoon; Oil 4 tablespoons; Salt to taste; for making masala powder; Bengal gram 3 tablespoon; White sesame seeds 2 tbsp; Coriander seeds one teaspoon; peanut 1 tablespoon; Red chilli 4; pepper half teaspoon

Ingredients Serving: 4

for making raw mango rice :
Basmati rice 1 cup
Grated raw mango 1 cup
urad dal 1 teaspoon
peanut to tablespoon
Bengal gram dal 1 teaspoon
Red Chilli 2
Green chilli 2
Curry leaves few
Turmeric powder half teaspoon
A pinch of asafoetida
Grated Coconut 1/4 cup
Oil for tempering
Salt to taste
for making stuffed brinjal fry :
small brinjals 5
Mustard seeds 1 teaspoon
urad dal 1 teaspoon
Chana dal 1 teaspoon
Curry leaves few
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Salt to taste
for making masala powder
Bengal gram 3 tablespoon
White sesame seeds 2 tbsp
Coriander seeds one teaspoon
peanut 1 tablespoon
Red chilli 4
pepper half teaspoon
Tamarind small piece
Grated Coconut 1/4 cup

Instructions

Cook the basmati rice with required amount of salt and water
in a pan add oil and then add mustard Bengal gram peanut and saute for a minute
and then add red chilli chopped green chilli curry leaves turmeric powder and A Pinch of asafoetida
now add grated mango with some salt and allow them to cook for 2 minutes
add cooked basmati rice and mix gently without breaking rice grains
finally add grated coconut and mix well.
Now spicy raw mango rice got ready...
for making masala powder dry roast bengal gram white sesame seeds coriander seeds peanut red chilli pepper tamarind and grated coconut with a teaspoon of oil in a pan.
Grind them into a coarse masala powder.
Wash and trim the brinjal stem and make four slits on top of the brinjal.
Pat dry the brinjal and stuff the coarsely ground masala powder inside each brinjal. Keep the excess masala for later use.
heat oil in a pan add mustard seeds and allow to crackle. Add urad dal chana dal curry leaves and fry until browned.
add stuffed brinjals and some salt... fry brinjals until colour turned slightly.
Sprinkle some water and cover with lid.. simmer for 5 minutes and cook till brinjals are done.
Once brinjals are done add the remaining masala powder and stir fry until the brinjals are dry and crisp
Serve hot with spicy raw mango rice.

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