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 )

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 )  ;)Sambar

Mysuru Badane Huli adding Drumsticks 

• Mysuru Badane /Green Long Brinjal -3 
• Drumsticks - 1 , chopped to 3 inch pieces n removed the fibre 
• Thur dhal-1/2 cup 
• Salt to taste 

To roast n  grind to a paste 

• Oil-2 tsp

• Grated Coconut- 1/4 th cup 
• Coriander Seeds-2 tsp
• Cumin Seeds-1/2 tsp
• Chana dhal-1 tsp 
• Methi /fenugreek seeds- a pinch 
• Turmeric powder-1/4 th tsp
• Hing-2 pinch
• Dry red chillies-6 to 8 or according to the taste
• Tamarind-Marble size 
• Jaggery -chick peas size-2  

Seasoning

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-1 sprig

Garnish 

• Coriander leaves -2 tsp , chopped 

Method

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 ) 

• Raw Mango - 4 Medium 
• Red Chilly Powder - 100 gms ( i used Kashmiri chilly powder ) 
• Mustard seeds powder-100 gms 
• Whole Methi seeds/Fenugreek seeds  - 1 tsp  
• Turmeric powder- 3/4 th  tsp 
• Hing/Asafoetida - a generous pinch  
• Sesame oil- 1 cup 
• Salt -90 gms 

Method
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 .