Serves 4
Ingredients:
2 cups plain rice
4 cups stock or water
3 tsp. vegetable oil
1 1/2 tsp. mustard seeds
a few curry leaves
3 cups eggplant, cut into ½” cubes
3 tsp. finely sliced green chiles
Salt to taste
1 tsp. turmeric powder
3 tsp. lemon juice
Method of Preparation:
1. In a large pan, heat the vegetable oil. Fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chiles. Add rice and liquid, bring to a boil, reduce to a simmer, and cook covered for 10 minutes.
2. Add salt and turmeric powder. Cook for another 5 minutes. Remove from the heat and add lemon juice. Stir well and mix with the rice. Stir gently allowing each grain to coat.
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Brinjal Rice
Cooking: Brinjal Rice (Added: January 23, 2012)
The chef is preparing one-dish rice recipes this week. (more)
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NBC 10
Published: January 23, 2012
Published: January 23, 2012
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