Brinjal rice is a flavourful speciality even without adding onion or garlic. I learnt this recipe from my mother and it is a wonderful option for packed lunch.

What you need:

Brinjal, chopped: 2 cups

Coconut, shredded: 1/2 cup

Coriander seeds: 2 tbsp

Black pepper: 1/2 tbsp

Fenugreek: 1/2 tbsp

Red chillies: 6

Mustard seeds: 1 tbsp

Bengal gram: 2 tbsp

Black gram: 1 tbsp

Asafoetida: 1/2 tbsp

Turmeric: 1/2 tbsp

Salt: 2 tbsp

Coconut oil: 2 tbsp

Curry leaves: a few

Cooking instructions

Heat a frying pan with little oil and roast fenugreek seeds, coriander seeds, red chillies, a little Bengal gram, shredded coconut and black pepper until golden brown.

Grind to a fine powder without adding water and keep aside.

In the same pan add two tbsp of coconut oil. Add the mustard seeds, black gram, the remaining Bengal gram and curry leaves.

When the mustard splutters add the chopped brinjal and deep fry for about seven to eight minutes.

Add salt, asafoetida, turmeric powder and sauté for about four to five minutes.

Now add the ground powder to the pan and fry for about two to three minutes.

Mix with white rice and serve with cucumber or onion raita.

Rekha Shivakumar enjoys being a homemaker and loves vegetarian cooking.

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