I am yet to start cooking after coming here to India, this is again another dish that I had done, before coming here. It is another version of the eggplant rice, you can see a different version of the eggplant rice here, a small change in the spices added to the dish results in an entirely new one. A friend of mine makes this, it has fennel seeds for the flavoring part, you can use both the huge eggplants as well as the smaller varieties..
Need To Have
- Basmati Rice - 1 + 1/2 cup
- Eggplant - 1 huge one chopped
- Onion - 1 big chopped
- Tomatoes - 2 big chopped
- Turmeric Powder - 1/2 teaspoon
- Red Chilli Powder - 1 + 1/2 teaspoon
- Coriander Powder - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Curry Leaves - 10 to 15 leaves
- Roasted Cashews - 2 tablespoons
- Chopped Coriander Leaves - 1/4 cup
- Fennel Seeds - 2 teaspoons
- Cloves - 4
- Cinnamon - 1" piece
Cook the rice and cool it. Heat some oil, add the mustard seeds, once it starts spluttering, add the onions, saute till transparent, add the powder, mix for a few minutes. Now add the chopped tomatoes, cook for a few mins till it starts to break down, add the turmeric, chilli and coriander powders, mix. Add the eggplant pieces and salt, mix, cover and cook till done, finally add the curry leaves, mix everything well till dry and then cool it. Now mix this with the rice, garnish with the roasted cashews and coriander leaves. Serve with some raitha.
Sending it to Simply.Food for Sara's Cooking With Love - Dad event and
to Palakkad Chamayal for Anu's SYF & HWS Series - Fennel Seeds event.
Add a little more oil than usual, at the end, it should be a little oily, otherwise when you mix in the rice, it'll be very dry.
You can make the eggplant mix, refrigerate it and use it later, should keep well at least for a week or even more.