Monday, December 28, 2009

Eggplant Rice


- 1 cup cooked rice
- 3-4 long purple eggplant chopped to bite size pieces
- 2 tbsp curry podi
- Pinch of turmeric
- Salt to taste

Seasoning ingredients:

- 1/2 tspn Mustard Seeds
- 2 Red Chilies
- 1 tspn Urad dhal
- 1 tspn Channa dhal
- 2 tbspn peanuts (optional)
- Pinch of Hing powder
- Sprig of curry leaves
- 1 tspn oil


1. In a pan add the oil and add all the seasoning ingredients.

2. Once the mustard seeds start to splutter and the rest of ingredients turns to a golden brown add the chopped eggplant, turmeric and salt. Cook till it is tender. The eggplant should still hold its shape.

3. Add curry powder and rice. Mix it well so all the powder is incorporated well with the rice and eggplant.

Serve it hot with raita or tomato thoku


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