Brinjal Rice

Brinjal rice is a flavourful dish that tastes great even without adding onion or garlic. I learnt this recipe from my mother and it is a wonderful option for packed lunch. This recipe got published in ‘The Hindu’ – My Grandmas Recipe column. [December 16/2010 http://www.thehindu.com/life-and-style/Food/article956266.ece.]

Print Recipe

Brinjal Rice

This recipe was lying in 'Draft' for a longgggg time i guess 🙂 Finally publishing it.

Course

main course

Cuisine

south indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 2 cups Brinjal , chopped
• 1/2 cup Coconut , shredded
• 2 tbsps Coriander seeds
• 1/2 tbsp Black pepper
• 1/2 tbsp Fenugreek
• 6 chillies Red
• 1 tbsp Mustard seeds
• 2 tbsps Bengal gram :
• 1 tbsp Black gram
• 1/2 tbsp Asafoetida
• 1/2 tbsp Turmeric
• 2 tbsps Salt
• 2 tbsps Coconut oil
• a few Curry leaves
• Method of Preparation :

Course main course Cuisine south indian Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 2 cups Brinjal , chopped 1/2 cup Coconut , shredded 2 tbsps Coriander seeds 1/2 tbsp Black pepper 1/2 tbsp Fenugreek 6 chillies Red 1 tbsp Mustard seeds 2 tbsps Bengal gram : 1 tbsp Black gram 1/2 tbsp Asafoetida 1/2 tbsp Turmeric 2 tbsps Salt 2 tbsps Coconut oil a few Curry leaves Method of Preparation :

Instructions

1. 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
2. Grind to a fine powder without adding water and keep aside
3. In the same pan add coconut oil. Add the mustard seeds, black gram, the remaining Bengal gram and curry leaves two tbsp
4. When the mustard splutters add the chopped brinjal and deep fry for about seven to eight minutes
5. Add salt, asafoetida, turmeric powder and sautxe9 for about minutes four to five
6. Now add the ground powder to the pan and fry for about minutes two to three
7. Mix with white rice and serve with cucumber or onion raita