Brinjal Rice

Ingredients

• - 2 cups raw rice
• - roasted brinjal (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Prepare brinjal: Wash 2 medium purple brinjals. Cut into small 1-cm cubes.
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. Make tempering: In the same pan add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
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. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and 1 tsp sambar powder. Stir 1 minute.
7. Add fried brinjal: Add back the fried brinjal cubes. Toss to coat in the spices.
8. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
9. Mix evenly: Fold until rice is coated with the dark spiced oil and brinjal is distributed.
10. Serve: Adjust salt. Drizzle 1 tsp sesame oil. Brinjal rice is hearty and flavourful. Serve with papad and raita.