Ingredients

• 1/4 kg - brinjal/eggplant
• 1 cup - raw rice
• 1 - onion
• 4 - green chillies
• Ginger, small quantity
• Poppy seeds, small quantity
• Grated/shredded coconut, small quantity
• Mustard, small quantity
• Cumin seeds, small quantity
• Curry leaves, small quantity
• Cashew nuts, small quantity
• Turmeric powder, small quantity
• 1 stick - cinnamon
• Salt to taste
• Oil for frying

How to Make Brinjal Rice with Cashew

• Wash and keep rice in pressure cooker after adding a pinch of salt.
• After cooking, spread it in a plate and allow it to cool.
• Cut brinjals lengthwise and soak in water after adding a pinch of salt.
• Boil the brinjals and keep them aside.
• Cut onion, grind ginger and green chillies and make into a paste.
• Fry poppy seeds, cinnamon and coconut and keep aside.
• Fry cashew nuts and keep them separately.
• Heat oil in a pan, splutter mustard seeds, cumin seeds, curry leaves and cashew nuts, then add ginger paste, coconut paste, turmeric and chopped onion.
• Fry them well, then add boiled brinjals.
• Cook them until a gravy forms.
• Now mix the gravy with the rice and serve hot with potato chips.
• Recipe courtesy: http://tamilveg.blogspot.in/