Eggplant Rice

Name: Eggplant Rice
Cuisine: Indian
Ingredients: 3 long eggplants, chopped; 2-3 tbsp. oil; 1 tsp. mustard oil; pinch asafoetida; 1-2 sprigs curry leaves; 1-2 dry red chilies; 1 tsp. urad dal (split green gram); 1 onion, chopped; 1 tsp. ginger, chopped; 1 tsp. garlic, chopped; 1-2 green chilies, slit; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. sambar powder; 1 tsp. red chilli powder; 1 tbsp. coriander leaves, chopped; 2-3 cups cooked rice

Bethica Das @kitchen_flavours

Sharjah (UAE)

#riceisthebest - This simple one-pot comfort meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. #goldenapron

Bethica Das @kitchen_flavours

Saved

Ingredients

3long eggplants, chopped
2-3 tbsp.oil
1 tsp.mustard oil
pinchasafoetida
1-2 sprigscurry leaves
1-2dry red chilies
1 tsp.urad dal (split green gram)
1onion, chopped
1 tsp.ginger, chopped
1 tsp.garlic, chopped
1-2green chilies, slit
to tastesalt
1/2 tsp.turmeric powder
1 tsp.sambar powder
1 tsp.red chilli powder
1 tbsp.coriander leaves, chopped
2-3 cupscooked rice

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Steps

1

Heat oil in a pan and temper with mustard seeds & fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
2

Add chopped onion, garlic, ginger & green chilies. Stir fry till light brown.
3

Now add all the dry spices and mix well.
4

Add the eggplants and cook, covered, on a low flame till they are tender.
5

Add the cooked rice and mix everything well. Stir fry for 2-3 minutes.
6

Switch off the flame and garnish with coriander leaves.
7

Serve with raita and papad.