|Brinjal (Baingan)||500 grams|
|Raddish (Mooli)||1 large|
|Coriander Powder||2 1/2 teaspoon|
|Red Chilly Powder||1 teaspoon|
|Turmeric Powder||1/4 teaspoon|
|Salt||As per taste|
|Oil||As per requirement|
|Carrom Seeds||1/4 teaspoon|
|Cumin Seeds||1/2 teaspoon|
|Asofoetida (hing)||1/2 teaspoon|
|Water||1 1/4 glass or as per consistency required|
How To Make Baingan Mooli Sabzi –
Wash chopped brinjal (baingan) and Raddish (Mooli). Keep it aside.
Now heat a cooker. Add 2-3 tablespoon oil to it.
Add 16-18 pieces of adouri (dal wadi) to it. Shallow fry it till it slightly changes colour.
Remove it and keep aside in plate.
Adouri is used mostly in curries in Bihar, mostly during rainy season. It enhances taste of curries. Adouri is like mangodi which is
wadi made with moong dal.
Mattar (peas) dal is grinded into powder mixed with water to form batter. This dal batter is shaped into round small balls and dried in sun for 5-6 days or till it is completely dried. Adouri is stored in containers for long time use for curries.
Add 1/4 teaspoon cumin seeds (jeera) and 1/4 teaspoon carrom seeds (ajwain) to the oil.
Add 1/2 teaspoon asofoetida (hing) to the oil.
Now add chopped veggies to to it and stir.
Add salt and 1 chopped tomato. Cook for 5 minutes.
Now add turmeric powder, cumin powder, red chilly powder to it. Add some more oil as required and cover and cook for another 5 minutes.
After 5 minutes add adouri to it and 1 and 1/4 glass of water to it. Mix everything and close the lid of cooker. Cook it for 2 whistle.
Switch of the flame after 2 whistle. Baingan Mooli sabzi with adouri is ready to be served. You can have it with chapaties, rotis or rice.