Cooks Joy

Brinjal Garlic Rice

After a tiring weekend, here I am with a simple one pot meal that is easy to make and tasty too. If you are running short of time and this happens more often during the weekdays for me, I always make one pot meals. Easy to make and less cleanup too. I normally make raita along with the one pot meal just to avoid potato chips. I have used the Indian brinjals for this rice, but you can also use the big eggplants and the one thing to keep in mind is that the big eggplants tend to get mushy.

K and I love brinjals, but the kids not so much. My son did not complain a lot, but he tried to eliminate as many brinjal pieces as possible and my picky 3 year old started handpicking the pieces. The good side to this is that my son loves spinach raita and I am happy with that

. Off to the recipe.

Another look.

Ingredients
1 tbsp oil
2 cloves
A small piece of cinnamon
1 cup chopped onion
10 garlic cloves
3 green chillies
1 tomato
10 small brinjals (3.5 cups chopped)
1/4 tsp turmeric powder
1/2 – 1 tsp sambar powder (Use 1/2 tsp chilly powder + 1/2 tsp coriander powder instead)
Salt
1.5 cups basmati rice soaked in water for 30 minutes
Water (I use 1:2 ratio for basmati rice:water)

Method
Heat oil and add cloves and cinnamon.

Add onions, garlic and green chillies. Saute until the onions are cooked.

Add the tomatoes.

When the tomatoes turn mushy, add the chopped brinjal.

Add salt, sambar powder and turmeric powder.

Mix well.

Add rice.

Add water. (I use 1:2 for basmati rice:water.) Close and cook until the rice is done. I use a pressure pan without the weight valve and when the steam starts gushing out I reduce the flame and turn off the stove after 10 minutes.