Brinjal rice is a simple Gujarati dish that has been a traditional part of festive meals. It is usually washed down with buttermilk or jaljeera and tastes excellent with just about any accompaniment. You can add peas and potatoes to the rice or adjust the taste by replacing or adjusting ingredient quantities. Brinjal rice is a meal in itself and since it is a non gravy dish it is great to carry along when you travel with the children or at a picnic. You can make brinjal rice in little or no time at all and it helps to add to the taste by picking the small spud-like brinjals to jazz up the taste.
Ingredients:
2 cups of good quality rice washed and cooked (preferably Basmati)
1/4 kg brinjals diced
1 big onion cut lengthwise
1 tsp each of urad and chana dale
1/4 tsp each of mustard seeds
Turmeric powder and asafetida
1/4 cup of fresh coriander leaves (washed and chopped fine)
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
You should serve brinjal rice hot with pickles, papads or chutneys of your choice. It goes well as it is too, but with a dash of butter or a sprinkle of mint just before serving, you get to redefine your taste in cuisine and add a touch of your own. The dish is simple and yet festive. You could serve brinjal rice with or without any lentil gravy or the all time favorite dahi kadhi from Gujarat.
Preparation:
Add a little clarified butter to the cooked rice and massage it in so that the grains separate well.
Main Cooking:
In a heavy bottom vessel, with its own tight lid, heat the cooking medium.
Add the mustard seeds.
Once they begin to splutter, add the gram dal and the urad dal.
Fry the ingredients well for around 5 minutes and then add the sliced onion and asafetida.
Allow the onion to get nice and opaque.
Next, add the diced brinjal.
Sprinkle in the turmeric powder and salt and stir fry for around 5 minutes.
Put the lid on and allow the brinjal and spices to blend in flavor.
You will know when the concoction is just right when you notice that the brinjal should become soft and tender.
Presentation:
Add the rice to the vegetable and mix really well. Garnish the dish with the fresh coriander leaves.
