Masala Baath

Masala Vangi Baath

Ingredients:

Sooji 1 cup
Eggplant 1
Potato 1
Onion 1
Ginger 1 inch piece
Green Chillies 2
Turmeric Powder a big pinch
Salt to taste

Masala:

Cardamom 1
Cloves 2
Coriander seeds 1 tbsp
Cinnamon 1/2 inch stick

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Broken Red Chillies 3
Oil 2 tbsps

Method of preparation:

Peel and chop potato into cubes.
Remove stems and finely chop green chillies.
Peel and mince ginger.
Wash, remove stem and chop eggplant into cubes.
Grind all the masala ingredients into fine powder using a blender and keep aside.

Heat oil in a wok on medium flame, add urad dal, mustard seeds, cumin seeds, curry leaves and broken red chillies.
When dal turns light brown, add chopped ginger, green chillies, cubed potato, chopped onion and cook covered for 2 minutes stirring occasionally.
When onion becomes translucent, add eggplant cubes, masala powder, turmeric powder,salt and close the lid.

In less than a minute, add 2 to 2 1/2 cups of water and bring to boil.
When water starts bubbling, add sooji.
Give it a quick stir, close the lid and remove from heat.
Leave it for 5 minutes and then serve hot with a splash of ghee.

Notes: You can also add diced carrots to talimpu.