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Brinjal Rice


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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!

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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!

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Brinjal Rice recipe - How to make Brinjal Rice

Soaking Time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
1 1/4 cups long grained rice (basmati) , soaked for 15 minutes and drained
1 1/2 cups brinjal (baingan / eggplant) cubes
3 tbsp roasted peanuts
3 tbsp roasted sesame seeds (til)
1 tbsp chana dal (split bengal gram)
3 whole dry red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp tamarind (imli)
2 tbsp spice powder , see below
1/4 cup grated fresh coconut
2 tbsp oil
salt to taste

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)
6 whole dry red chillies , broken into pieces
1/2 tsp asafoetida (hing)
salt to taste
Method

For the spice powder
    For the spice powder
  1. Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 minutes.
  2. Blend in a mixer till smooth. Keep aside.

How to proceed
    How to proceed
  1. Combine the tamarind with ¼ cup of water in a bowl and mix very well. Keep aside.
  2. Combine the roasted sesame seeds and peanuts in a mixer and blend till smooth. Keep aside.
  3. 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.
  4. 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.
  5. Add 2 ¼ cups of hot water and tamarind-water mixture, mix well and pressure cook for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Add the peanut-sesame powder and grated coconut to the rice and mix gently with a fork.
  8. Serve hot.

Accompaniments

Cucumber and Pudina Raita 
Palak Pachadi, South Indian Spinach Raita 

Nutrient values per serving
Energy419 cal
Protein10 g
Carbohydrates53.6 g
Fiber9.5 g
Fat18.3 g
Cholesterol0 mg
Vitamin A119 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B33.8 mg
Vitamin C5.8 mg
Folic Acid33.4 mcg
Calcium155 mg
Iron2.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.2 mg
Potassium147.9 mg
Zinc2.4 mg

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Reviews

Brinjal Rice
5
 on 18 May 19 01:38 PM


It''s not mentioned when to put the rice in the cooker 😕 I''m new to cooking in general and every step counts.
Reply
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Tarla Dalal    Kindly refer to step no. 4.
Reply
20 May 19 08:59 AM
Brinjal Rice
5
Payal Parikh 86
 on 24 Feb 15 09:17 AM


This Brinjal Rice recipe is not only for Brinjal lovers, the spice powder taste soo good when put into this rice along with sesame sseds and peanuts that it taste fab !!
Reply