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.
