Quick Rice Dishes : Corn Pulav | Bhutta Chaval Recipe

Preparation Time: 20 minutes

Servings: 2

Ingredients:

• 1/2 table spoon Cumin seeds
• 3 - 4 Green chillies
• 1 big Onion finely chopped
• 1 table spoon Ginger garlic paste
• 1 cup Corn seeds
• 2 cups of cooked Rice
• 1 tea spoon Turmeric powder
• 1 tea spoon Garam masala powder
• Salt as per taste
• Oil for seasoning
• 1 tea spoon Lemon juice
• 2 strands of Coriander leaves

Method:

• Heat oil in a kadai.
• Add cumin seeds. When it starts popping add green chillies.
• Now add ginger garlic paste.
• Then add chopped onion and fry till becomes light brown.

• Add corn, turmeric powder, garam masala powder and salt.
• Close the lid and let it cook for 10 minutes.
• Now add cooked rice and mix well.

• Put off the flame.
• sprinkle coriander leaves and lemon juice.

• Serve sweet and yummy Bhutta Chawal along with raitha.

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Konkani Randap : Vayngana Bharth | Baingan Ka Bharta | Smoked Egg Plant Chutney

Every one has heard of Baigan Ka Bhatha among North Indian Dishes. Here is a Konkani version of it, known as Vaigana Bharth in Konkani. Traditionally bharta is made with charcoal roasted eggplant. But these days it is difficult to roast that way. I have given a simpler way of it.

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• Eggplant 1 big
• Coconut 1/2 cup
• Green chillies 3-4
• Tamarind 1/2 tea spn
• Asafoetida a pinch
• Salt

 Method:

• Smoke the eggplant as shown in the picture above.

• Let it cool. We can pour a little water slowly on the eggplant, by which the skin of the egg plant can be removed easily.

• Now peel off the skin of the egg plant..

• Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa, tamarind, salt and asafetida.

• Add very little or no water while grinding. Eggplant has a lot of water in it, that is sufficient for the chutney.
• Mash the eggplant with hand and mix it with chutney.

• We can add the eggplant directly to mixer/blender before removing the chutney and grind just for one round. Eggplant should not be ground completely.

• Bhartha is ready serve hot with rotis, parathas, naan or just as it is with a combination of papad.

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