Brinjal rice video Video by Tarla Dalal
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Brinjal Rice Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4.00 servings
Ingredients
For Brinjal Rice
1 1/4 cups long grain rice (basmati chawal) , soaked for 15 minutes and drained
1 1/2 cups brinjal (baingan / eggplant) cubes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
7 to 8 curry leaves (kadi patta)
2 tbsp roasted peanuts
1 tbsp chana dal (split Bengal gram)
3 whole pandi chillies , broken into pieces
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
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1 tsp tamarind (imli) pulp
salt to taste
1/4 cup grated fresh coconut
For The Spice Powder
1/2 tbsp coriander (dhania) seeds
1/2 tbsp cumin seeds (jeera)
1/2 tbsp chana dal (split Bengal gram)
1/2 tbsp urad dal (split black lentils)
1/2 tbsp sesame seeds (til)
4 whole pandi chillies , broken into pieces
1/2 tsp asafoetida (hing)
salt to taste
Method
- 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 powder. Keep aside.
- To make brinjal rice recipe, heat the oil in a pressure cooker, add the mustard seeds, curry leaves, peanuts, chana dal and dry red chillies and sauté on a medium flame for a few seconds.
- Add the asafoetida, rice, brinjals, turmeric powder, chili powder, spice powder, tamarind pulp and salt and sauté on a medium flame for 2 minutes.
- Add 2 1/4 cups of hot water, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve the brinjal rice recipe hot garnished with freshly grated coconut.
See step by step images of Brinjal Rice
