The king of vegetables served in a new avatar! the succulent brinjal or eggplant is pressure-cooked in a unique blend of spices and rice. This rice is a complete meal by itself and a wonderful treat for brinjal lovers. Dig-in!
Brinjal Rice recipe - How to make Brinjal Rice
For the spice powder- Combine all the ingredients in a broad non-stick pan and dry roast on a medium flame for 2 minutes.
- Blend in a mixer till smooth. Keep aside.
How to proceed- Combine the tamarind with ¼ cup of water in a bowl and mix very well. Keep aside.
- Combine the roasted sesame seeds and peanuts in a mixer and blend till smooth. Keep aside.
- Heat the oil in a pressure cooker, add the chana dal, dry red chillies, curry leaves and mustard seeds and sauté on a medium flame for a few seconds.
- When the mustard seeds crackle, add the asafoetida, rice, brinjals, turmeric powder, spice powder and salt and sauté on a medium flame for 2 minutes.
- Add 2 ¼ cups of hot water and tamarind-water mixture, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the peanut-sesame powder and grated coconut to the rice and mix gently with a fork.
- Serve hot.
Nutrient values per serving
| Energy | 419 cal |
| Protein | 10 g |
| Carbohydrates | 53.6 g |
| Fiber | 9.5 g |
| Fat | 18.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 119 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 3.8 mg |
| Vitamin C | 5.8 mg |
| Folic Acid | 33.4 mcg |
| Calcium | 155 mg |
| Iron | 2.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.2 mg |
| Potassium | 147.9 mg |
| Zinc | 2.4 mg |