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.
