Rice With Eggplants
Instructions
1. Dry roast on low flame in a heavy bottomed skillet: Cinnamon Stick, Cloves and Channa Daal.
2. After a minute or 2, add in Coriander Seeds, Urad Daal and Red Chillies and roast till you get a color and aroma.
3. Keep stirring continuously and once done transfer to a plate or a bowl and allow it to cool down.
4. Once the spices have cooled down, grind to a fine powder and keep aside till ready to use.
5. Extra Masala can be stored in an airtight container for later use..
Method:
1. We washed the Rice and soaked it for half an hour.
2. We used a Rice-cooker and cooked the rice along with the Salt.
3. Once done, remove the Rice from the cooker immediately and transfer to a plate and fluff the rice with a fork.
4. Keep aside to use later.
5. Make the Rice on the stove-top, microwave or used left-over rice for this application.
Method:
1. Wash and cut the eggplants into thin long pieces. Soak them in Cold water with a pinch of salt and keep aside.
2. Heat oil in a pan.
3. Once hot, add Mustard Seeds and allow them to pop.
4. Add the Chana Daal and cook for a min.
5. Add the Raw Peanuts and allow the color of the daal and the Peanuts to change a bit.
6. Add in Turmeric Powder and Curry Leaves.
7. Add the Eggplants, Green beans(if using). Mix well so the Oil coats all the vegetables.
8. Cover with a lid and cook on low heat.
9. Cook till the Eggplants are done and keep stirring intermittently.
10. Add Jaggery, Tamarind, Salt, Jaggery, Vangi Bhaat Masala and Dry Coconut Powder.
11. Mix well and cook for 2 minutes.
12. Add in the Cooked Rice and mix it in gently and little at a time.
13. Once mixed in, cover and allow the rice to get heated all the way through.
14. Garnish with some Cilantro and serve hot.
