Eggplant is a versatile vegetable that lends itself well to a number of rice and gravy preparations. Brinjal rice is a huge hit in the state of Maharashtra. It is enjoyed by young and old alike and with the tanginess tempered, the dish makes a wholesome delight. This rice preparation is commonly served with yogurt raita or butter milk. It goes well with just about any gravy preparation and is amazing by itself.
Ingredients:
1 cup rice (Basmati rice preferred as it gives flavor)
2 tablespoons (shredded and dried coconut)
1/2kg eggplant
8 red chilies
1/2 tsp. turmeric powder
1 tsp. black pepper
2 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 piece cinnamon stick
4 cloves
2 cardamoms
2 tbsp ground peanuts
1 tsp. urad dal
6 tablespoons of tamarind extract (it’s a must)
Few coriander leaves
Oil
Salt
Popular Accompaniments:
Egg plant rice is very nutritious. It is both high in prot4ein as it is in iron. The dish is simple to make and goes well with any vegetable or non vegetarian gravy dish. The egg plant gives the rice a great texture and color. You could tweak the flavor by throwing in portions of the goda and kala spice powders that Maharashtra is popular for.
Preparation:
In a pan, heat one tablespoon of oil.
Fry the shredded dried coconut till brown, for a few minutes.
Add the red chilies.
Add the cumin seeds, coriander seeds, pepper seeds, cinnamon stick, a few cloves and the cardamom and fry for a few minutes.
Grind the above spices to a coarse powder and keep aside.
Main Cooking:
Take some oil.
Fry the remaining cloves and add two cups of water.
Add the rice, salt and half of the coarse ground powder.
Cover and cook till almost done.
Mix the remaining coarse powder along with extract of tamarind juice (around 3 tsp), mix well and stuff this mixture in the eggplant (The eggplant has to be sliced till midway only).
Heat some oil and add the mustard seeds.
When they start popping, add the peanuts and urad dal.
Fry till they are roasted.
Add the stuffed eggplants and fry these too for a few minutes.
Add 5 tbsp Tamarind extract and cook for at least 10 minutes.
Add the cooked rice, cover and cook for few minutes.
