Ringna Vatana

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
To Be Mixed Into A Powder

• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• salt to taste

Other Ingredients

• 4 cups thickly sliced brinjals (baingan / eggplant)
• 2 cups boiled green peas
• 1/2 tsp cumin seeds (jeera)
• 1 tsp lemon juice
• 1 tbsp oil

To Be Ground Into A Paste

• 1 onion
• 1/4 cup chopped coriander (dhania)
• 3 green chillies
• 25 mm (1") piece ginger (adrak)
• 2 cardamoms
• 4 garlic (lehsun) cloves

For The Garnish

• 3 tbsp chopped coriander (dhania)

Method

1. Wash and drain the brinjal slices, apply the prepared mixed powder and keep aside for 10 to 15 minutes.
2. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the ground paste and saute on a medium flame for 1 minute.
3. Add the brinjal slices, salt and 3/4 cup water, cover and cook on a slow flame for 15 to 20 minutes.
4. Add the green peas and lemon juice and mix well and cook on a medium flame for 1 minute.
5. Serve hot garnished with coriander.