Vangi(Brinjal) Quinoa

The original recipe is from Kamala's Corner 'Vaangi Bath', but I made this dish substituting rice for quinoa. Otherwise, not much of alterations and here goes the recipe.

Ingredients:

For Quinoa:

1 cup Quinoa (pre-washed)

1 1/2 cups Water

1tsp Oil

1 pinch Salt

• Pressure cook the quinoa with water,  oil and salt. Fluff it with a fork and keep aside.

For Vangi masala powder:

4 dry red chilli

1tsp Chana dal

1 Cinnamon stick (1")

3 small Cloves

1tbsp Coriander seeds

1tsp Urad dal

2tsp Oil

• Heat oil in a small pan, add the above ingredients in the same order, fry'em at medium-low heat until brown.

• Let it cool, grind coarsely and keep aside.

For Vangi Quinoa:

8 small Brinjals (Indian Eggplant) 

1/2 medium Yellow onion (finely chopped)

1/4tsp Turmeric powder

1tsp Chana dal

1tsp Urad dal

1/2tsp Cumin seeds

5-6 Curry leaves

1tbsp Oil 

Salt

How to:

• Quarter the brinjals and wash'em in cold water.

• Heat oil in a skillet, add cumin seeds, chana dal and urad dal.

• Then add onions, curry leaves and saute until tender.

• Add turmeric powder, saute for a min, then add brinjals.

• Cook brinjals for 10 mins, with lid closed, in a medium flame along with salt, until tender. (Careful not to black'em.)

• Now add the coarsely ground powder, mix well and cook for a min.

• Add the cooked quinoa, mix gently and check salt for taste. (If required, add salt.)

• Reduce the flame to low, close the lid and let cook for 3-4 mins. (This way the spices get infused with the quinoa.)

• Switch off and garnish with chopped cilantro.

Serve warm with raita and potato chips.