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Eggplant Tindora Masala Rice

25 Dec

Vankaya Dondakaya Masala Annam


Indian Eggplants 3
Tindora 15 app.
Raw Rice 2 cups
Cloves 2
Cinnamon 1 inch stick
Cardamom 1
Bay Leaf 1
Fenugreek Seeds a pinch
Green Chiles 2
Asafoetida a pinch
Freshly Scraped Coconut 1 tbsp
Cilantro few leaves
Oil 1 tbsp
Salt to taste


Whole Red Chiles 3
Coriander Seeds 1 tbsp
Cloves 2
Cinnamon 1 inch piece
Cumin Seeds 1 tsp
Sesame Seeds 4 tsps
Caraway Seeds 1 tsp
Dry Coconut (grated) 2 tbsps

Method of preparation:

Wash, remove stem and chop eggplants into big chunks.
Wash, remove ends and vertically chop tindora into small sections.
Remove stems, wash and slit the green chiles.
Soak rice in water for around 10 minutes.

Heat a pan on low flame, add all masala ingredients one by one and roast until aromatic.
Grind all the roasted masala ingredients into fine powder using a spice blender.

Heat oil in a large pot, add cloves, cinnamon, cardamom, bay leaf, fenugreek seeds, green chiles and asafoetida.
Add chopped tindora, eggplants, drained rice, ground masala powder and salt.
Stir fry for few minutes and add 4 cups of water.
Cook covered on low flame until rice is soft.
Garnish with fresh coconut and cilantro.
Serve eggplant tindora rice with any raita.

Notes: Make sure not to burn any of the masala ingredients.