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
Grind to a fine powder without adding water and keep aside
In the same pan add coconut oil. Add the mustard seeds, black gram, the remaining Bengal gram and curry leaves two tbsp
When the mustard splutters add the chopped brinjal and deep fry for about seven to eight minutes
Add salt, asafoetida, turmeric powder and sautxe9 for about minutes four to five
Now add the ground powder to the pan and fry for about minutes two to three
Mix with white rice and serve with cucumber or onion raita
Brinjal Rice was last modified: February 10th, 2017 by