by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 47734 times
The king of vegetables served in a new avatar! the succulent brinjal or eggplant is pressure-cooked in a unique blend of spices and rice. This rice is a complete meal by itself and a wonderful treat for brinjal lovers. Dig-in!
- Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 minutes.
- Blend in a mixer till smooth. Keep aside.
- Combine the tamarind with ¼ cup of water in a bowl and mix very well. Keep aside.
- Combine the roasted sesame seeds and peanuts in a mixer and blend till smooth. Keep aside.
- Heat the oil in a pressure cooker, add the chana dal, dry red chillies, curry leaves and mustard seeds and sauté on a medium flame for a few seconds.
- When the mustard seeds crackle, add the asafoetida, rice, brinjals, turmeric powder, spice powder and salt and sauté on a medium flame for 2 minutes.
- Add 2 ¼ cups of hot water and tamarind-water mixture, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the peanut-sesame powder and grated coconut to the rice and mix gently with a fork.
- Serve hot.
Nutrient values per serving
|Vitamin A||119 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3.8 mg|
|Vitamin C||5.8 mg|
|Folic Acid||33.4 mcg|
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