A simple and attractive recipe for Brinjal Rice
A simple and attractive recipe for brinjal Rice (also known as Eggplant Rice), a flavorful South indian one-pot meal made with spiced cooked brinjals and rice.
Brinjal Rice Recipe
Components:
1 cup basmati or long-grain rice
1 medium-data-sized brinjal (eggplant), chopped into small cubes
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal (break up black gram)
1 tsp chana dal (break up chickpeas)
1-2 dried crimson chilies
1-2 green chilies, slit
1 sprig curry leaves
1 medium onion, finely chopped
1 tsp ginger-garlic paste
Half tsp turmeric powder
1 tsp pink chili powder (adjust to taste)
1 tsp coriander powder
Salt to flavor
Clean coriander leaves, chopped (for garnish)
2 cups water (for cooking rice)
Instructions:
Cook dinner: the rice.
Rinse the rice very well and soak it for 15-20 mins.
Drain and cook the rice with 2 cups of water until fluffy but no longer mushy. Set apart.
Prepare the brinjal:
Heat oil in a pan or in a pressure cooker over medium heat.
Upload mustard seeds; once they splutter, upload urad dal, chana dal, dried purple chilies, and curry leaves. Fry till the dals flip golden.
Sauté aromatics:
Upload chopped onions and sauté until translucent.
Add ginger-garlic paste and sauté for a minute until aromatic.
Cook dinner with the brinjal.
Upload chopped brinjal cubes, turmeric powder, purple chili powder, coriander powder, and salt.
Blend well, cover, and cook until the brinjals turn out to be smooth (about eight-10 minutes), stirring once in a while.
Integrate rice and brinjal.
Add the cooked rice to the brinjal combination.
Lightly mix to combine without breaking the rice grains.
Garnish and serve.
Garnish with chopped coriander leaves.
Serve hot with raita, pickle, or papad.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
Brinjal Rice Recipe
Components:
1 cup basmati or long-grain rice
1 medium-data-sized brinjal (eggplant), chopped into small cubes
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal (break up black gram)
1 tsp chana dal (break up chickpeas)
1-2 dried crimson chilies
1-2 green chilies, slit
1 sprig curry leaves
1 medium onion, finely chopped
1 tsp ginger-garlic paste
Half tsp turmeric powder
1 tsp pink chili powder (adjust to taste)
1 tsp coriander powder
Salt to flavor
Clean coriander leaves, chopped (for garnish)
2 cups water (for cooking rice)
Instructions:
Cook dinner: the rice.
Rinse the rice very well and soak it for 15-20 mins.
Drain and cook the rice with 2 cups of water until fluffy but no longer mushy. Set apart.
Prepare the brinjal:
Heat oil in a pan or in a pressure cooker over medium heat.
Upload mustard seeds; once they splutter, upload urad dal, chana dal, dried purple chilies, and curry leaves. Fry till the dals flip golden.
Sauté aromatics:
Upload chopped onions and sauté until translucent.
Add ginger-garlic paste and sauté for a minute until aromatic.
Cook dinner with the brinjal.
Upload chopped brinjal cubes, turmeric powder, purple chili powder, coriander powder, and salt.
Blend well, cover, and cook until the brinjals turn out to be smooth (about eight-10 minutes), stirring once in a while.
Integrate rice and brinjal.
Add the cooked rice to the brinjal combination.
Lightly mix to combine without breaking the rice grains.
Garnish and serve.
Garnish with chopped coriander leaves.
Serve hot with raita, pickle, or papad.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.