Eggplant rice

This is a one pot main dish made with rice and eggplant.

2 cups cooked rice

2 cups eggplant

1/4 tsp turmeric

1/2 tsp salt

1 1/2 tbsp oil

1 tbsp tamarind to pulp in 1/4 cup water

1/2 tsp fenugreek seeds

1/4 tsp mustard seeds

1 tsp channa dal

1 tsp urud dal

1 tbsp curry leaves

2 dried red chillies seeds removed

10 cashew nuts

spice powder to grind

1/4 cup coconut grated

1 tbsp coriander seeds

1 tbsp channa dal

1 tbsp urud dal

2 dried red chillies seeds removed

1/2 tsp asafoetida

Roast the ingredients for the spice powder and grind to a fine powder.

Cut the eggplants into cubes and marinate in turmeric and salt. Heat 1 tbsp oil and fry the eggplants, remove and keep aside.

Heat 1/2 tbsp oil add mustard seeds, channa dal, urud dal, fenugreek seeds, curry leaves, red chillies and cashew nuts. Add tamarind pulp cook for a few seconds when it thickens add spice powder. Then add eggplants cook for a few minutes until eggplants are tender and spices blend. 

Toss the rice, adjust salt if needed and serve hot.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First