Raw Baby Mangoes, Baby Onions And Baby Potato Pulao
|Baby potatoes||300 Gram|
|Baby onions||300 Gram|
|Raw baby mangoes||200 Gram|
|Finely chopped onion||300 Gram|
|Garlic||20 Gram, finely chopped|
|Ginger||20 Gram, finely chopped|
|Chillies||8 , deseeded and finely chopped|
|Coriander||1⁄2 Cup (8 tbs), freshly cut|
|Curry leaves sprig||3|
|Mint leaves||4 , finely chopped with stalks|
|Grated coconut||200 Gram|
|Roasted peanuts||100 Gram|
|Allspice berries||10 (kababchini)|
|Basmati rice||300 Gram|
|Nutmeg powder||1⁄4 Teaspoon|
|Nigella seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Green cardamoms||6 , crushed|
Peel the onions, potatoes and mangoes and place into salted water.
Place 70 grams ghee in a vessel and when hot, add the bay leaves, nigelle, cumin and mustard seeds and the cardamoms. Fry for 5 minutes. Add the washed rice and salt and cook in a rice cooker till tender.
Place the chopped onions and 3 tablespoons oil in a large vessel. Stir the onions and allow to cook till soft. Lower the flame and add the salt, chopped garlic, ginger, green chillies, coriander and curry sprigs. Cook for 5 minutes and add the potatoes and onions and 2 cups water and half cook them. Then add the mangoes. When the vegetables are soft, add the ground masala and cook for 12-15 minutes. Taste for salt. Sprinkle the mint on top of the gravy.
Take a large flat bottomed vessel and sandwich the potato, onion and mango gravy between two layers of rice. Cover tightly and place on dum for 10 minutes.
Serve with fried fresh or dried fish or with papads and chutney.