Fiery Hot Egg-plants Rice:

I have seen ladies skinning their eggplants! I don’t think its a good idea. See Veggie’s skin itself is a natural barrier against nutritional loss. And most of the vitamins and minerals lie close to the skin or on the outer skin!!! Moreover such a bright colored veggie like eggplants are packed with anti-oxidants! So why peel them!!!

Ingredients:

Basmati rice 1-2 cups
Italian Egg-plants 6-8 (slitted twice)
Onion fienly chopped
Garlic 1-2 whole head – peeled & chopped
Dry Red chilies 1 fistful – toasted n grated
Tomatoes 2 – pureed
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

Cook rice with limited salt in it. Spread them in a clean tray to get stiff and well seperated rice.

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Add salt, turmeric and chili flakes. Fry for about 2 minutes and egg-plants.

Maintain stove over medium heat. Let the egg-plant coat oil all over it.

Do not add any water. Cover and cook over medium heat until the egg-plants are done.

When it is tender enough, add rice without forming any lumps. Now fry over high heat for 2 minutes and remove from heat.

Garnish with cilantro leaves.