- Rice- 1 cup
- Dried Shredded Coconut- 12 tablespoons
- Eggplant (Brinjal)- 1 lb or 500 gms
- Red Chilies- 8
- Coriander Seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Turmeric Powder- 1/2 tsp
- Black Pepper- 1 tsp
- Cinnamon- 1 piece
- Cloves- 4
- Green Cardamom- 2
- Mustard Seeds- 1/2 tsp
- Urad Dhal- 1 tsp
- Peanuts (groundnut)- 2 tablespoons
- Tamarind extract- 6 tablespoons (Buttermilk can be substituted)
- Coriander Leaves
- Salt
- Oil
Brinjal Rice (Egg plant)
Heat 1 tablespoon of oil in a pan. Fry the dried coconut till brown. Add red chilies, coriander seeds, cumin seeds, pepper, cinnamon, couple of cloves, and cardamom. Fry for few minutes. Grind them into coarse powder.
Fry the remaining cloves in a pan with some oil and add two cups of water. Add rice, salt and half the ground powder. Cover the pan and allow it to cook until the rice is done. Add the rest of the ground power with 3 tsps of tamarind extract and mix well. Stuff this into the eggplant.
Heat oil in the pan and add mustard seeds. When it starts to pop, add urad dhal and peanuts. Fry until they get roasted. Then add the stuffed eggplants and fry for a few minutes. Pour 5 tablespoons of tamarind extract and cover the pan. Let it cook for 10 minutes, then add the boiled rice and mix well and cook for few more minutes. Serve hot.
Serves: 2
