Brinjal rice is an ideal dish for the lunch. The plus point about brinjal rice is u can have this rice without having any side dishes. It is very easy to cook even though the recipe looks a bit lengthy. My all time favourite side dishes for brinjal rice is curd raitha and tomato pickle. Try this, everyone will enjoy this

Serves 4 – 6

Ingredients:

  1. Brinjal/egg plant – 400gms
  2. onion – 2big
  3. basmati rice – 2 cups(225 ml)
  4. gingelly/sesame oil – 100 gms
  5. mustard seeds – 1/4 tsp
  6. bengal gram – 1 tsp
  7. curryleaves – 2 sprigs
  8. asafoetida – 1 tsp
  9. turmeric powder – 1/4 tsp
  10. coconut grated – 2 tbsp
  11. chana grams – 1 tbsp
  12. coriander seeds – 1/2 tbsp
  13. redchillies – 4 (dried)

Whole spices:

  • green cardamom – 4
  • cloves – 3
  • cinnamonstick – 1″ piece

Garnishing:

  • corianderleaves – 2 tbsp
  • peanut – 100gms
  • raisins – 50 gms
  • ghee – 2 tbsp

Method of Preparation:

  • Dice brinjal, wash and strain using a colander
  • Cut onion into cubes of 1/2″ size and keep aside
  • Heat oil 3/4 of the oil in a skillet and fry brinjal and onion separately with little salt and turmeric powder, drain and keep aside
  • Roast chana grams, corianderseeds, redchillies and coconut grated separately until it is crispy, grind to a fine powder
  • Grind whole spices to a fine powder
  • Cook rice with little salt in enough water, strain and keep aside
  • Heat the remaining oil in a wide pan,fry bengal grams till it is lightly brownish
  • Add mustard seeds and let it crackle for sometime
  • Add curryleaves and asafoetida
  • Reduce the heat, add cooked rice and fry for sometime and stir in fried brinjal and onion
  • Add ground whole spices and chana-coriander-redchillies-coconut mixture and mix well
  • Remove from fire and garnish with fried peanut and raisins and chopped fresh corianderleaves

Note: you can prepare the coriander-redchilly-coconut-chanagram powder and store it in the refrigerator. This will reduce the preparation time to 10-15 mins

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