KEERAI PONGAL

Ingredients:
Raw rice‐1 cup
Split green gram‐¼ cup
Water‐6 cups
Onion‐1 [finely chopped]
Cumin seeds‐1sp
Asafetida powder‐1sp
Green chillies‐3 [finely chopped]
Ghee‐¼ cup
Crushed tomatoes‐1 cup
Crushed ginger‐1sp
Small eggplants‐3[finely sliced]
Coarsely ground peppercorns‐1sp
Turmeric powder‐1sp
Finely chopped palak leaves‐2 cups
Salt to taste
Method:
Wash the raw rice and the green gram together and soak them for ½ hour.
In a cooking vessel pour the water and let it simmer.
When the water is simmering, add the rice and the dal and cook under
medium fire. When this is being cooked, fry the onion, cumin seeds,
asafetida powder and the green chillies in the ghee in a kadai.
Then add 1 cup tomato pieces and cook them until it is mashed nicely and
the oil floats on the surface.
Then add the eggplants and fry for a few minutes.
Lastly add 2 cups of shredded keerai, 1sp crushed ginger, turmeric powder
and enough salt.
Cook the vegetables nicely.
When the rice is almost cooked, add the vegetables and mix well.
Cook on a low fire for a few minutes until every thing is well blended.