|
Ingredients
|
For 4
|
For 100
|
|
Rice
|
500gms
|
11kg
|
|
Brinjals (small)
|
1kg
|
18kg
|
|
Split black gram
|
115gms
|
1.5kg
|
|
Split Bengal gram
|
115gms
|
1.5kg
|
|
Chilli powder
|
2tsp
|
100gms
|
|
Turmeric
|
a pinch
|
15gms
|
|
Mustard
|
2tsp
|
55gms
|
|
Asafoetida
|
a large pinch
|
30gms
|
|
Coriander seeds
|
5gms
|
115gms
|
|
Pepper
|
a small pinch
|
15gms
|
|
Cumin
|
½ tsp
|
30gms
|
|
Salt
|
to taste
|
100 – 120gms
|
|
Tamarind
|
30gms
|
450gms
|
|
Oil
|
50ml
|
1.25ltr
|
Cook rice. Roast the masala ingredients, and powder
coarsely. Make a thick extraction of tamarind. Wash and cut brinjals into
halves. Heat the fat. Add brinjals, powdered spices, fry well. Add tamarind
extracts and salt and simmer till cooked. Add the curry to the rice. Mix well
and serve hot.
