Aromatic Basmathi Rice with Terrace grown Mysuru badane, Nugge Kayi huli ( Green Long Brinjal n Drumstick Sambar with Ground Masala n Avakaya Pickle ( Raw Mango Pickle )
Mysuru Badane Huli adding Drumsticks
- Coriander leaves -2 tsp , chopped
Pressure cook thur dhal , cool n churn it well .
Cut Brinjal into 3 inch pieces n soak them in water for about 20 minutes.
Chop Drumstick to 3 inch pieces n removed the fibre
Cook the brinjal along with drumstick n jaggery In enough water .
In a pan add oil n roast coriander seeds, fenugreek seeds, cumin seeds, chana dhal, hing, dry red chillies , cool n grind it with grated coconut , turmeric powder ,tamarind n salt to a paste .
Add the ground paste to the cooked vegetable, cooked thur dhal n boil well .
Then do the seasoning n the garnish .
Avakaya Pickle ( Raw Mango Pickle )
Wash the mangoes n pat it dry as no trace of moisture should be present .
Cut the raw mangoes into 8 pieces .
Dry roast methi seeds n keep aside.
In a Porcelain dish add red chilly powder, Mustard power, roasted whole methi seeds, Turmeric powder , hing, salt n add the chopped mango pieces n mix well with a dry wooden spoon . Add sesame oil n let it stand so for a whole day . Then mix well again n add more oil if required .
Can store such a pickle for an year if done in a proper way !
Note : Always the oil should be one inch above the pickle .