Ingredients
Scale
For the dry masala
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 cinnamon stick
- 2 tbsp roasted chana dal
- 2 tbsp urad dal
- 2 methi seeds
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3–4 curry leaves
- 3 cardamon pods
- 1–2 bay leaves
- 2 small onions (sliced)
- 1/2 cup frozen green peas
- 2 cups chopped eggplant
- 1 tsp turmeric powder
- 2 cups cooked rice
- Salt as required
- Fresh grated coconut (cilantro for garnish)
- 1 tbsp lemon juice
Instructions
- Dry roast coriander seeds, cumin seeds, red chillies, cloves, cinnamon, roasted chana dal, urad dal and methi seeds/fenugreek seeds. Blitz to a powder once it cools down. Heat oil in a pan, temper mustard seeds and cumin seeds. Then add the curry leaves, cardamon, bay leaf and fry for a minute. Then add sliced onions. Saute till they turn translucent.
- Now add peas and saute for 2 mins till they are cooked. Next add the chopped eggplants, salt
- and turmeric powder. Cover the pan and cook for 2-3 minutes. The eggplants need to be soft and cooked. Then add the ground masala powder and fry this masala till you start getting an aroma of the fried masala. Sprinkle few drops of water to make it moist. Then add the cooked rice.
- Give it a good mix so that all the masala coats well with the rice. Garnish with lemon juice, fresh grated coconut and cilantro. Serve it warm. Eggplant Fried Rice/Vangi Bhaat/Brinjal Rice is one aromatic rice preparation blended with unique spices giving it a new and refreshing flavor. You can serve this as is or with yogurt or raita and roasted papad. Deadly combo it is!