Being in a joint family, I had the privilege of learning lots of recipes from my MIL. She is an excellent cook. She can cook a whole meal menu in less than 1 hour. This recipe is inherited from her MIL. It is easy to prepare and good to taste.
Pulingari
Ingredients
Vegetables - 250 grams (approx 600lbs ) Okra or Egg Plant or Bell Pepper cut into 1/2 inch pieces
Tamarind Paste - 2 teaspoons (If raw tamarind is used, take lemon sized and squeeze juice)
Turmeric Powder - 1 teaspoon
Asafoetida (Hing) - as per taste
Salt - to taste
For Grinding
Raw Rice - 4 teaspoons
Red chillies - 6 nos (or as per taste)
Fenugreek seeds - 1 teaspoon
Grated Coconut - 1/2 cup (or as per taste)
Method
Roast the raw rice, fenugreek seeds and red chillies, grind with coconut to a fine paste and keep aside.
Add vegetables to the tamarind juice, mix turmeric, hing, salt and boil till the vegetables are cooked. (pressure cooking these will save time but the water will be retained)
Mix the ground paste to the vegetables and add water (if required) and bring to boil.
Tasty Pulingari is ready to eat with Idly, Dosa or Rice.
