Recipes
Brinjal Rice Recipe
Brinjal has a unique flavour that is enhanced by the masala used in this dish. Grind the masala fresh every time, for that tantalizing aroma! Brinjal is rich in both calcium and folic acid, making this dish a nutritional treat too! The Brinjal cook fast, so cook it for just one whistle to avoid over cooking.
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
For The Powder
- 50 mm piece cinnamon 2", dalchini
- 1 tsp coriander seeds dhania
- 1 tsp Cumin seeds jeera
- 1 tsp caraway seeds shahjeera
- 2 tbsp Sesame seeds til
- 1/2 tsp fenugreek seeds methi
- 2 slit green chillies
- 5-6 leaves Curry kadi patta
- 1/4 tsp Asafoetida hing
- 1 1/2 cups sliced brinjals baingan / eggplant
Other Ingredients
- 1 1/4 cups brown rice soaked for 10 minutes and drained
- 1/2 tsp Mustard seeds rai / sarson
- 1/2 tsp Cumin seeds jeera
- 2 cardamoms elaichi
- 12 cinnamon dalchini
- 1/2 tsp Turmeric powder haldi
- 1/2 tsp chilli powder
- Salt to taste
- 2 tbsp Chopped coriander dhania
- cashew if you want
Ingredients
For The Powder
Other Ingredients
|
Rate this recipe!
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Instructions
For the powder
- Heat a broad non-stick pan, add all the ingredients and dry roast on a medium flame for 1 minute. Keep aside and allow it to cool completely.
- Transfer the mixture to the mixer and blend it to a smooth powder. Keep aside.
How to proceed
- Combine all the ingredients and the prepared powder along with 2½ cups of hot water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot garnished with coriander and cashew if you want.
Recipe Notes
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