Eggplant and Sprouted Moth Beans Masala Rice

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - Cooked rice
  • 1no Large eggplant (chopped finely)
  • 1/2 cup - Cooked sprouted moth beans
  • 2 - Onions(chopped)
  • 2 - Green chillies (slit opened)
  • 1/4 tsp - Turmeric powder
  • Salt
  • Oil
  • 2 - Bay leaves
  • 1/2 tsp - Caraway seeds
  • Few coriander leaves
  • Spice powder:
  • 2 tbsp - Coriander seeds
  • 1 tbsp - Sesame seeds
  • 1 tsp - Cumin seeds
  • 3 tbsp - Grated coconut
  • 1 tsp - Peppercorns
  • 1/4 tsp - Asafetida powder
  • 1/2 tsp - Fenugreek seeds

How to Make Eggplant and Sprouted Moth Beans Masala Rice

  • Dry roast all the ingredients given under 'spice powder' one by one and grind into a fine powder and keep aside.
  • Heat 2 tbsps of oil in a pan.
  • Add bay leaves, caraway seeds and fry until it turns brown.
  • Add the chopped onions, slit opened green chillies and cook until the onions turn translucent.
  • Add the eggplant pieces, turmeric powder, cooked moth beans, cook everything for few minutes until the eggplant gets half cooked.
  • Add required spice powder, salt and cook on simmer until the vegetables are completely cooked.
  • Add cooked rice to the vegetables.
  • Toss gently until everything gets well mixed
  • Turn off the stove and garnish the rice with chopped coriander leaves.
  • Serve hot with fried papads.
  • Recipe courtesy: Priya Easy N Tasty Recipes