Brinjal Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Prepare brinjal: Wash 2 medium purple brinjals. Cut into small 1-cm cubes.

3. 3

   Fry brinjal: Heat 3 tbsp sesame oil. Fry brinjal cubes on medium-high heat 8-10 minutes until golden-brown and cooked through. Season with salt. Remove.

4. 4

   Make tempering: In the same pan add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp sambar powder. Stir 1 minute.

7. 7

   Add fried brinjal: Add back the fried brinjal cubes. Toss to coat in the spices.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is coated with the dark spiced oil and brinjal is distributed.

10. 10

    Serve: Adjust salt. Drizzle 1 tsp sesame oil. Brinjal rice is hearty and flavourful. Serve with papad and raita.