This delicious
Rice recipe
comes from the
Maharashtrian
and south Indian
cuisine. this
scrumptious dish
can be served as
in main dish for
Lunch or dinner.
Serves : 6
Ingredients:
-
11/2 cups Long Grain (Basmati) Rice
-
1 tsp. Salt for rice or as per taste
-
6 Baby Eggplants (baingan)
-
1 tsp. cumin seeds
-
1 tsp. fennel seeds (Saunf)
-
2 tsp. Coriander seeds
-
3/4 tsp. turmeric powder
-
1/4 tsp. Red chilli powder or as per taste
-
1/3 tsp. salt or as per taste for eggplants
-
3 tbsp. plain yogurt (dahi)
-
11/2 tbsp. besan (chick-pea flour)
-
5 tbsp. vegetable oil
-
1 tsp. mustard seeds
-
1 tsp. split Urad dal
-
7-8 curry leaves
-
2 Green chilies, cut lenghtwise
-
1/4 tsp. freshly ground black pepper
-
3 Cups water
-
fresh coriander leaves for garnishing, finely chopped
-
Few lemon wedges for garnishing
Preparation:
-
Clean, wash, soak (for 10 minutes) and drain
the rice.
-
Cut
the
eggplants
lengthwise
into
quarters,
from
the
round
end
2/3rd
of
the
way
down
towards
stem,
so
they
can
be
stuffed
withe
spices
yet
still
remain
whole.
-
Soak
the
eggplants
in a
bowl
of
salted
water
for
2
minutes,
then
drain
in a
strainer,.
keep
aside.
-
combine,
cumin
seeds,
fennel
seeds,
coriander
seeds
and
the
besan
in a
heavy
frying
pan,
dry
roast
them
on a
low
heat,
stirring
constantly,
until
seeds
are
toasted
and
the
besan
turns
reddish
brown
in
color.
Grind
the
mixture
to
powder
using
an
electric
grinder
or
mortar-pestle.
-
Combine
roasted
spices,
red
chili
powder,
turmeric
powder,
plain
yogurt,
13
rd
tsp.
salt
in a
small
bowl
and
mix
nicely
into
a
smooth
paste.
-
Now
with
a
knife
or
spoon
fill
the
eggplants
with
this
paste.
-
Heat
3
tbsp.
oil
in a
non-stick
frying
pan.
Place
all
the
eggplants
in
the
pan,
cover
the
lid
and
cook
till
eggplants
are
butter-soft
and
evenly
browned,
on
medium
heat.
remove
and
set
aside
in a
warm
oven.
-
Heat
2
tbsp.
of
oil
in a
deep
heavy
bottom
pan.
Put
urad
dal,
mustard
seeds
and
fry
until
mustard
seeds
splutter
and
urad
dal
starts
turning
brown.
Add
curry
leaves
and
green
chilies
and
fry
for
a
second.
Add
drained
rice,
stir
for
2
minutes
and
add
water,
salt
and
pepper
powder.
Bring
to
boil,
reduce
heat
to
medium
and
cover
it
with
lid.
Allow
to
cook
until
rice
is
cooked
and
no
water
is
left.
Remove
from
the
heat
and
keep
aside
for
5-8
minutes
covered
with
lid.
-
In a
rice
serving
platter
transfer
the
rice
and
garnish
with
the
top
with
cooked
eggplants,
chopped
coriander
leaves
and
lemon
wedges.
-
Serve
hot
with
your
favorite
Raita.
|
Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar