Brinjal Rice with Cashew

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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: