Description
Shimmering eggplants sautéed with feisty Indian spices combine with rice to create this simple and tasty delicacy.
Ingredients
Units
- 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
- 2 green chillies, slit and cut in half
- 1 cup (185 g) uncooked rice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Asafetida powder, a pinch
- 1 tsp turmeric powder
- 1/2 tsp sambar powder
- 1/4 tsp garam masala
- 3.5 oz (100 g) coriander seeds (sabut dhania)
- 3-4 dry red chilies
- 3 cardamom pods
- 1/2 inch cinnamon stick
- 1 bay leaf
- 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.
- Dry roast the coriander seeds, dry red chilies, and cardamom pods, then grind them to a fine powder. Set aside.
- Heat the oil in a large pan over medium heat. Add the mustard seeds and cumin seeds and allow them to splutter, then stir in the asafetida powder.
- Add the green chillies and bay leaf and cook briefly until fragrant.
- 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, garam masala, and salt. Cook for 8-10 minutes, until the tomatoes break down and the eggplants are tender.
- Stir in the ground spice powder from step 2, mixing well until the vegetables are evenly coated.
- 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