Brinjal Rice recipe
Rice- 1 cup
Dried Shredded Coconut- 12 tablespoons
Eggplant (Brinjal)- 1 lb or 500 gms
Turmeric Powder- 1/2 tsp
Black Pepper- 1 tsp
Red Chilies- 8
Coriander Seeds- 2 tsp
Cumin Seeds- 1 tsp
Peanuts (groundnut)- 2 tablespoons
Cinnamon- 1 piece
Cloves- 4
Green Cardamom- 2
Mustard Seeds- 1/2 tsp
Urad Dhal- 1 tsp
Tamarind extract- 6 tablespoons
Coriander Leaves
Salt
Oil
Heat 1 tablespoon of oil in a pan.
Fry the dried coconut
till brown.
Add red chilies, coriander seeds, cumin seeds, pepper, cinnamon, couple
of cloves, and cardamom.
Fry for few minutes.
Grind them into coarse
powder.
Fry the remaining cloves in a pan with some oil and add
two cups of water.
Add rice, salt and half the ground powder.
Cover the pan
and allow it to cook until the rice is done.
Add the rest of the ground power with 3
tsps of tamarind extract and mix well.
Stuff this into the eggplant.
Heat oil in the pan and add mustard seeds.
When it starts
to pop, add urad dhal and peanuts.
Fry until they get roasted.
Then add the
stuffed eggplants and fry for a few minutes.
Pour 5 tablespoons of tamarind extract
and cover the pan.
Let it cook for 10 minutes, then add the boiled rice and
mix well and cook for few more minutes.
Serve hot.
|
Indian all time Recipes
Indian Regional Recipes
Accompaniments with Food
Indian
Sweets Recipes
More Recipes
Special Features
