1 Brinjal (Can use any variety)
2 cups cooked rice
Salt to taste
2 tsp vangi bhath powder
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
3 tsp oil
Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add brinjal cut into small pieces and cook for some time by adding little water. Add vangi bath powder and salt. Add the cooked rice and mix well.
Serve with some raita or chips.
You could make katrikaai gojju and store in the fridge for 2 to 3 days. Just skip mixing rice in the above recipe for it.
katrikai saadam, eggplant recipe, how to make brinjal sadam
Sending this over to Pooja for the VOW-Brinjal event