Eggplant Rice Recipe: Rice with Eggplant, Vegetables, and Rice

Rice with Eggplant, Vegetables, and Rice

To make fresh masala, grind together and set aside:

1 Tablespoon fresh coriander leaves (cilantro) (opt.)

1 teaspoon cumin/coriander powder

1/2 teaspoon cinnamon

1/2 fresh hot pepper

1 clove garlic, chopped

2 black peppercorns, or pinch black pepper powder

2 whole cloves, or pinch ground cloves

pinch ginger powder, or 3/4-inch cube fresh ginger, grated

Bring to a boil in a small saucepan:

1 1/2 cups water

3/4 cups uncooked rice

Cover and reduce the heat to low. Cook 15-20 minutes, until all the water is absorbed. Do not stir while cooking, but you may fluff it gently with a fork when it is finished.

Heat in a saucepan:

1 1/2 Tablespoons vegetable oil

tiny pinch hing

1/4 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add and sauté until the onions are transparent:

1 small eggplant, unpeeled, diced

1/2 medium onion, diced

1/2 medium tomato, diced

1/4 cup peas, fresh or frozen (opt.)

Add:

the fresh masala

1 Tablespoon cumin/coriander powder

1/2 teaspoon hot red pepper powder

1/2 teaspoon salt

1/4 teaspoon turmeric

2-3 Indian bay leaves (opt.)

Continue to sauté until the eggplant is soft.

Separate the grains of cooked rice with a fork, and add to the sauté pan. Mix thoroughly and cook 3-5 minutes on low heat.

Sprinkle with:

shredded, unsweetened coconut

fresh, coriander leaves (cilantro), chopped (opt.)

Yogurt Soup, pg. 23, tastes wonderful spooned over the top of this dish.

Eggplant Rice Recipe

Rice with Eggplant, Vegetables, and Rice

More Indian Vegetarian Rice Dishes