Thursday, Dec 20 2007

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Brinjal Rice

Ingredients:

1 cup long grain (basmati) rice
5 med. oval brinjals with stems intact
1 tbsp. fresh coriander finely chopped
1 stalk curry leaves
1/4 tsp. Cinnamon-clove powder
1/2 tsp. Garam masala
salt to taste
2 tbsp. oil
1 bay leaf, cut into pieces
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1 tsp. butter
Grind together into paste:

1 large onion
1/4 cup coconut grated
2 tbsp. fresh coriander leaves
4 green chillies
1/2 pod garlic, cleaned and peeled
1/2" piece ginger, peeled

Method:

1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.
2. Cut brinjals into quarters lengthwise, keeping stems attached.
3. Heat oil, add seeds, bayleaf,allow to splutter.
4. Add asafoetida, curry leaves, stir.
5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
6. Drain and save rice from water.
7. Add rice, stirfry for 2-3 minutes.
8. Add paste, cook for 2-3 minutes more.
9. Add all other ingredients, stir gently.
10. Add 3 cups saved water.
11. Add salt to taste.
12. Cover, simmer and cook till rice is done, but no water is remaining.
13. Serve piping hot.

Note: One may treat the pressure cooker as a frying pan, and make the rice, directly in it. Then when boil is resumed after all ingredients are added, cover and cook to 2 whistles.

Making time: 30 minutes (excluding rice soaking time)
Makes: 2-3 servings
Shelflife: Best fresh after cooking rice.

Nutritive values per serving.

Protein	:	1.2gms
Fat	:	17.7gms
Minerals	:	1.0gms
Fiber	:	2.17gms
Carbohydrate	:	20.7gms
Energy	:	259.6kcal

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