Brinjal Rice with Cashew

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute 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

Rate This Recipe


  • 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: