MOORI VANGHAR JA CHAKRA
(Radish & Aubergine Roundels)
White Radish (with leaves – medium sized) – 2 nos.
Brinjal / Aubergine – 2 nos.
Potatoes – 1 no. (medium sized)
Gram Flour – 1 tblsp.
Sugar – ¼ tsp.
Oil – 3 tblsp.
Mustard Seeds – 1 tsp.
Green Chillies – 3 nos.
Turmeric powder – ½ tsp.
Raw Mango Powder – ½ tsp.
Red Chilli Powder – ½ tsp.
Coriander Powder – ½ tsp.
Salt – to taste
Coriander leaves – 1 tblsp.
Cut the radish stem from its leaves. Wash the radish & the brinjals. Cut them into roundels. Peel and cut the potato into small pieces.
Chop the radish leaves finely.
In a toap, heat the oil on a medium flame. When hot, add chopped green chillies and mustard seeds. Allow it to temper.
When the mustard seeds start popping, add brinjal and radish roundels and the chopped radish leaves and potato pieces. Add salt and turmeric powder. Mix thoroughly.
Add a little water and cover the pan with an inverted thali. This is done to ensure that the vegetables are cooked from the steam created within the toap.
When the vegetables are half done, add gram flour, sugar and all the remaining spices. Mix well.
Cook till the vegetables are tender and the water has evaporated.
Serve hot garnished with chopped coriander leaves.