Chiblaro

Method

Tap a number to tick off a step.

1. 1

   Cut the brinjal and cauliflower into small pieces. Peel and cut the potato. Wash all the cut vegetables well.

2. 2

   In a toap (pot), boil the rice with the turmeric powder. When it is cooked, drain off the extra water.

3. 3

   In a separate deep pan, heat the oil on a medium flame. When hot, add the curry leaves, mustard seeds and chopped green chillies.

4. 4

   When the mustard seeds start popping, add the chopped brinjal, potato and cauliflower.

5. 5

   Keep sautéing the vegetables in the oil until they are nearly tender. Then add all the remaining spices — coriander powder, cumin, red chilli powder and raw mango powder — and the salt, and stir well.

6. 6

   Mix the vegetable-and-spice mixture into the boiled rice thoroughly. Serve piping hot, garnished with finely chopped coriander.