Nothing thrills me like fresh stock of vegetables on display at the market. I am pulled automatically to the vegetable counter if I see some fresh stock of vegetables- I don’t know if it is their color or their vibrancy that attracts me? The other day, I was amazed to see some shimmering eggplants at my market and I loved the glistening coat and their texture. You get to see two varieties in the market- big-sized eggplants and the cute little small ones. I love the small ones, which taste heavenly in any kind of south Indian cooking.
This rice dish, celebrates the eggplants, which has been sautéed with Indian spices and will leave a lingering taste in your mouth. Creativity is the essence here- You can recreate this dish with different vegetables and vary spice level according to your palette. The recipe credit goes to my mom, who has always shown me the path to enjoy different flavors. so, Enjoy :)
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Spicy Eggplant Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Shimmering eggplants sautéed with feisty Indian spices combine with rice to create this simple and tasty delicacy.
Ingredients
- 2 large onions, chopped
- 3-4 small eggplants, cut into cubes
- 3 tomatoes, chopped
- 4 garlic cloves, crushed and finely chopped
- 1 tsp grated ginger
- 1 cup (185 g) uncooked rice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tbsp sambar powder
- Salt, to taste
- 2 tbsp (30 ml) oil
- Fresh coriander leaves, for garnish
Instructions
- Wash the rice thoroughly and cook it in a non-stick pan with two cups of water until the grains are cooked but not sticky. Alternatively, use a rice cooker or pressure cooker. Set aside.
- Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
- Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
- Add the cubed eggplants and cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Add the chopped tomatoes, turmeric powder, sambar powder, and salt. Cook for 8-10 minutes, until the tomatoes break down and the eggplants are tender.
- Gently fold in the cooked rice, ensuring it is well mixed with the eggplant mixture. Cook for another 3-5 minutes to heat through.
- Garnish with fresh coriander leaves before serving.
Notes
- Sambar powder is readily available at any Asian store and is normally prepared by pan roasting whole spices like lentils, coriander seeds, dried whole red chili, fenugreek seeds, and curry leaves.
- You can substitute eggplants with other vegetables like zucchini or bell peppers.
- Adjust the spice level according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 7
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
What is sambar powder and where do I find it?
The notes explain that sambar powder is a South Indian spice blend normally made by pan-roasting whole spices like lentils, coriander seeds, dried red chili, fenugreek seeds, and curry leaves. The notes confirm it is readily available at any Asian store. The recipe uses 1 tbsp.
Why do the instructions say to cook the rice separately and fold it in at the end?
The recipe cooks 1 cup (185 g) of rice separately until “the grains are cooked but not sticky,” then folds it into the sautéed eggplant-tomato-spice base in the last 3–5 minutes. Cooking the rice separately prevents it from absorbing the tomato juices during the eggplant’s 8–10 minute cook, which would make it mushy.
Can I use a different vegetable instead of eggplant?
Yes — both the article and the notes say you can substitute with vegetables like zucchini or bell peppers. The article emphasizes that creativity is “the essence” of this dish.
