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Kings of the Kitchen

They say that the best way to a man’s heart is through his stomach. But what if it were the other way around?
Rohit John Chettri, Avas Karmacharya and Bijay Gautam share some stomach filling and heartwarming recipes with WOW women.

Text by: Sachitra Gurung
Photos: WOW PHOTOFILE: Ram Tandukar/ Gokul Shrees

Bijay Gautam
Fashion Designer

“Cooking is a therapy for me. This is one of my favourite recipes.”

BUTTER RICE, EGGPLANT & GEDAGUDI

Ingredients

Rice: 2 cups of rice
Butter: 120 gms
Rock salt: As per taste
Eggplant: 4 small sized.Washed. Cut in round shape, mid thickness
Black jeera: 1 tbsp
Sesame oil: As per required
Sichuan peppers: Half tbsp
Mixed lentils: 200 gms. Soaked overnight
Mysore curry masala: 4 tbsp Tomatoes cup, finely chopped
Onion and garlic paste: tbsp
Curry leaves: 10
Coconut oil: 5 tbsp

Method

Butter rice:
Wash and dry the rice. Heat the pressure cooker and put 120 gms of butter. Add the rice and fry on high heat for three minutes, pour four cups of water and close the lid. Let it cook on slow heat for 20 minutes (two whistles).

Eggplant:
Heat sesame oil, black jeera and Sichuan peppers in a frying pan. As soon as the jeera and pepper crackles, add the diced eggplants and sauté well. Cover the lid and cook for two minutes. Open the lid and add salt and 100 ml of warm water. Cover the lid for two minutes more and cook. Let the water dry out and fry till its brown.

Gedagudi gravy:
Heat the cooker and pour 5 tbsp coconut oil. Add jeera, dry chilli and let it crackle. After 20 seconds add curry leaves, onion and garlic paste to the mixture. Throw in the mixed lentils and fry for five minutes. Sprinkle some salt according to taste. Add Mysore curry masala and fry the mixture for another two minutes. Add tomatoes and four cups of warm water. Let the lentils cook on slow fire for another 25 minutes.