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Eggplant Rice

1 Feb

Vanakaya Pulav


Rice 2 cups
Cardamom 1
Cloves 3
Cinnamon 1 inch stick
Onion 2
Eggplant 2
Garlic 3 pods
Mustard Seeds 1/4 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp


Coconut 1 tbsp
Peppercorns 1/4 tsp
Coriander Seeds 1 1/2 tsps
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Red Chiles 3
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel and slice the onions.
Peel and crush the garlic pods.
Wash, remove stems, chop the eggplant into small pieces and soak them in water to which pinch of salt is added.

Wash rice thoroughly thrice and keep aside.
Heat a tsp of oil in a pan, add cardamom, cloves, cinnamon and half of sliced onions.
When onion turns translucent, add rice, 4 cups of water and cook covered until its soft without becoming mushy.

Heat oil in a pan, add all masala ingredients except the coconut.
Fry them for few minutes or until the dal changes color.
Cool it down and grind it along with fresh coconut into smooth paste adding little water.

Heat 2 tsps of oil in a pan, add garlic pods, mustard seeds, egpplant pieces, half of onion slices, turmeric powder and salt.
Cook covered until the eggplant turns soft.
Then add the ground masala paste and fry for a minute or two.
Stir in the fried eggplant mixture to the above cooked rice.
Mix thoroughly and serve hot with any raita.

Notes: You can substitute eggplants with brinjals.