Brinjal Rice. Egg-Plant Rice. Baingan Ka Chaawal.

Ingredients:

Raw Rice 1 cup.
Italian Eggplants 4 sliced
Onion 1 small chopped finely
Garlic 6-8 finely chopped
Tomato 1 large chopped
Dry Red Chilies 3
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons.

Method:

Cook rice along with salt and few psoons of oil. Then spread this rice over wide tray. Let it cool down to room temperature. Fliff the rice with fork.

In a wide heavy bottomed iron skillet(preferably iron wok) heat oil.

Add mustards and cumin seeds. Let them pop and splutter well.

Now add chilies and curry leaves, let it crack well too.

Followed by add garlic and fry till its fragrant.

Add onions and fry till they turn to golden color. Followed by tomatoes…fry till they become pulpy.

Now stir-in sliced eggplants and continue frying. When the eggplants coat with oil evenly, add salt, turmeric and chili powders.

Now cover and cook them till they are done. Do not try to add any water. Let it get done with its own water content.

Whent ehy are almost done….stir-in rice without forming any lumps. Mix well…over low heat. When the rice is coated with masala evenly, remove from heat.

Serve steaming hot as a main dish.