Ingredients:
Rice - 2 cups
White tender brinjals - 300 gms(length sized)
Onion - 1
Tomato puree - 1/2 cup
Garlic - 3 flakes
Green chillies - 3
Cloves - 2
Cardamoms - 4
Cinnamon - 1 inch stick
Oil - 5 tbsp
Salt to taste.
Grind into a coarse powder :
Red chillies - 2
Dhania - 1 tbsp
Cumin seeds - A pinch
Pepper - 1/4 tsp
Cloves - 2
Cardamoms - 2
(Fry in 1/2 tsp of oil, one by one till colour)
Grind in to a paste :
Garlic - 4
Ginger - 1 small piece
Grated fresh coconut - 1/4 cup
Coriander leaves - little.
Method:
- Wash the rice and soak in water for 20 minutes.
- Wash brinjals and cut into long pieces, keep in salty water.
- Chop onion, garlic and slit green chillies finely.
- Heat oil in a pan, fry the brinjals till tender and keep it aside.
- Heat remaining oil in a heavy based pan, add onions, garlic, cloves, cardamoms, green chillies, stir-fry till onions are soft.
- Add ground powder and paste together with tomato puree, salt to taste, stir fry for while.
- Now add soaked rice in the gravy. Stir well and add 3 1/2 cups of water to rice and bring to a boil.
- Add little lemon juice and cover the pan after 8-10 minutes of the cooking after add fried brinjals and cook for 5-7 minutes.
- Stir and serve hot.
Making time: 20 minutes
Serves: 4 persons
Shelflife: Best fresh.
Note: This recipe needs no side dish. It can be accompanied with pickles and papad if needed.
Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.
Post a Comment