Recipe ingredients
- 1 long purple brinjal (eggplant), cut into large pieces
- 1 1/2 cup raw rice, washed and cooked such that the grains of rice remain seperate
- 5 red chillies
- 6 peppercorns
- 1/2 tsp turmeric
- 4 tbsp ghee (clarified butter)
- 4 cloves
- Salt to taste
- 1 tsp urad dal
- 1" cinammon
- 1 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 green chillies
- 1 tsp channa dal
- 1/2 tsp mustard seeds
- 1 tsp oil for frying the masala
- 1/2 cup sour buttermilk or 2 tsp lemon juice
Recipe method
- Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric, cloves, cinammon, cumin, coriander and peppercorns.
- Powder them using a coffee grinder and set aside.
- Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
- When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
- Now add the buttermilk and mix well.
- Add the powdered masala and mix.
- Add salt to taste.
- Bring to a boil and remove.
- Mix this with the cooked rice and heat through.
- Serve hot.
Other indian recipes:
Vaangi baath recipe
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