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Ingredients: 500 gm basmati rice, 300 gm brinjals, 1" piece ginger, 2-3 pieces tej patta, 1 onion, 3-4 greeen chillies, 4-5 cloves garlic, 1/2 cup tomato pulp, 1 tbsp cardamom and cloves, 1/4 cup freshly grated coconut, 1/2 cup oil, 1/4 cup green coriander leaves |
For powdered masala: 1/2 tsp black pepper powder 1 tsp roasted cumin seed powder 2 tsp coriander powder 1 tsp red chilli powder 1 tsp cardomom and lavang powder |
Method:
Soak rice in water for 10 minutes. Wash the brinjals and cut into long pieces. Apply salt
and keep aside.
Heat oil in a pan and fry brinjal pieces. Again heat oil in a heavy bottomed pan. Add onions, chopped garlic, lavang, cardamom, green chillies and bay leaves. Stir. Add ground masala paste, powdered masala and tomato pulp and salt to taste.
Now add rice and mix well. Add 5 cups of water to the rice and bring it to a boil. Add a little lime juice and cover the pan. After 8-10 minutes of cooking add fried brinjal pieces and cook for another 5-7 minutes. Serve hot.
(Courtesy Women's Era Feb 1st issue)
