No onion no garlic brinjal rice

INGREDIENTS:

1. Green brinjal - 1/4 kilogram
2. Cooked rice - 3 cup
3. Tamarind - small gooseberry size
4. Curry leaf - 10 count
5. Turmeric powder - 1/2 teaspoon (tsp.)
6. Salt - as needed.
7. -- Dry roast and Grind to powder --
   1. Bengal gram - 1 tablespoon (tbsp.)
   2. Black gram - 1 teaspoon (tsp.)
   3. Dry chili - 2
   4. Coriander seed - 1 teaspoon (tsp.)
   5. Blanched raw peanut - 1 tablespoon (tbsp.)
8. -- For Tempering --
   1. Mustard seed - little
   2. Bengal gram - little
   3. Oil - 1 tablespoon (tbsp.)

PREPARATION:

1. Dry roast the ingredients under section "-- Dry roast and Grind to powder --" and grind to a powder after cooling down to room temperature.
2. Soak the tamarind in little water and get a thick juice.
3. Cut the brinjal into small pieces.
4. In a pan heat Oil. Add mustard seeds, bengal gram and sauté until the mustard seeds stop splattering.
5. Now add the brinjal pieces and sauté for a minute.
6. Now add turmeric powder, little salt and sauté for 1 or 2 minutes.
7. Now add tamarind juice and cook until all the water is evaporated (make sure brinjal is cooked).
8. Now add the ground powder, curry leave and mix well until all the ingredients come together. NOTE: adjust powder quantity to your spice level.
9. Now add the cooked rice3 and gently mix until the rice is well coated then serve.

NOTES:

1. Goes well with poriyal, potato masala, chips
2. Cooking Time: 15 minutes