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 Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

Ingredients

  • 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

EXPLORE CATEGORIES