I never get tired of rice. First it is easy to make and second there are so many varieties and most of them are easy one pot meals. I am sure everyone loves one pot meals and easy dishes on week nights. The eggplants we get here are not the same as the smaller brinjals I am used to. I prefer using the smaller brinjals for this rice since it holds up its shape better and does not get mushy like the big eggplants.
This is a traditional rice that I have not altered in any form and is a breeze to put together if you have the masala on hand. I prepare the masala in bulk, but even otherwise it is not that hard. A small tip – use this masala to add a ton of flavor to kootu (lentil dish). Off to the recipe.
Brinjal Rice
Flavorful rice with eggplants.
Ingredients:
- For Masala
- oil - 1 tsp
- coriander seeds - 3 tsp (dhaniya)
- urad dal - 1.5 tsp (ulutham paruppu)
- channa dal - 1.5 tsp (kadala paruppu)
- asafoetida - pinch
- red chillies - 8 (dry chillies)
- salt - 1 tsp
- For Rice
- basmati rice - 1.5 cups soaked in water for 30 minutes
- oil - 1 tbsp
- mustard seeds - 1/2 tsp (kadugu)
- eggplant - 4 cups - diced (I used the small Indian variety)
- salt - 1 tsp
- cashews - few pieces roasted (optional)
Instructions:
Cook basmati rice and allow to cool.
Masala
Prepare the masala by roasting all the masala ingredients in oil (except salt). Take in a blender or coffee grinder and add salt. Blend to a coarse powder and keep aside.
Rice
Heat oil and splutter mustard seeds. Add the eggplant and allow to cook for 10 minutes. Add salt and when the eggplants are fully cooked, add the prepared masala. Mix well.
Add the cooked eggplant to the cooked and cooled rice and mix gently. Fry cashews in a little oil and add to the rice if needed. Serve with chips or papad.
2 years ago: Paneer Paratha
Pictorial
1. Cook basmati rice and allow to cool.
Heat oil and add masala ingredients except salt.
2. Roast until the dals are golden brown. Allow to cool.
3. Take in a blender and add salt.
4. Blend to a course powder. Keep aside.
5. Heat oil and splutter mustard seeds.
6. Add the chopped eggplant and let it cook for about 10 minutes.
7. Add salt and cook until the eggplant is done.
8. Eggplant is cooked.
9. Add the prepared masala.
10. Mix well.
11. Add the cooked eggplant to the cooked and cooled rice.
12. Mix gently.
13. Fry cashews in a little oil.
14. Add the cashews to the rice. Serve with chips or papad.
Tasty rice ready.
Enjoy!
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delicious rice..
My fav one pot meal..looks tempting