Brinjal Onion Kofta Pulao

by radhabaloo

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Devour the appealing and flavorsome brinjal onion kofta pulav as a main course complete meal. The rice and brinjal-onion dumplings or koftas are cooked together along with whole spices. Serve the kofta pulav with fried cashew nuts as topping and raita as accompaniment.

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Brinjal Onion Kofta Pulao recipe - How to make Brinjal Onion Kofta Pulao

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 to 5 servings
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Ingredients

For Masala Powder
1/4 cup grated coconut
1 1/2 tsp sesame seeds (til)
1 1/2 tsp coriander (dhania) seeds
5 whole dry kashmiri red chillies

For The Koftas
1 cup urad dal (split black lentils)
1 tsp rice (chawal)
3 whole dry kashmiri red chillies
2 finely chopped onions
salt to taste
5 curry leaves (kadi patta)
oil for deep frying

Other Ingredients
1 cup long grained rice (basmati)
250 gms brinjal (baingan / eggplant)
1 cup tomato puree
salt to taste
1/4 tsp turmeric powder (haldi)
5 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 tbsp roasted peanuts

Method

For masala powder

Dry roast the sesame seeds, coriander seeds and red chillies in a non-stick pan, till they turn brown.
Add the coconut and roast for two minutes.
Cool and blend in a mixer to a smooth powder. Keep aside.

For the koftas

Soak the dal and rice in enough water for 30 minutes.
Drain and blend in a mixer along with salt and chillies into a smooth paste.
Add curry leaves and onions and mix well.
Divide the mixture into small equal balls and shape them int koftas.
Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
Drain on an absorbent paper and keep aside.

How to proceed

Wash and soak the rice for 10 minutes.
Heat 1 tsp ghee in a pan, add the rice and saute till moisture is absorbed. Keep aside.
Heat oil in a pressure cooker and add the mustard seeds.
When the seeds crackle, add the cashews and groundnuts and saute till they turn brown.
Add the brinjals and turmeric powder and saute till the brinjals become tender.
Add the tomato puree, rice and 1 cup of water, mix well and add the salt. O escape before opening the lid, mix well and add the masala powder and prepared koftas and toss well.
Serve hot garnished with coriander.