By Devi Poojari
July 17, 2023
A flavoursome dish made with small brinjals, an aromatic spice blend and delicately cooked rice, this easy recipe makes for a delicious lunch or dinner, when paired with some yoghurt or salad on the side.
5 dry red chillies 2 tablespoons coriander seeds 1 tablespoon chana dal ½ tablespoon urad dal 1 teaspoon cumin seeds 4 cloves 1 stick cinnamon 1 tablespoon dry coconut
1 cup cooked rice, cooled 1 onion, sliced 250 grams brinjal, diced ¼ cup roasted peanuts 3 tablespoons vegetable oil 2 green chilies, slit 1 tablespoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves 1 tablespoon chana dal ½ tablespoon urad dal Salt, to taste
For the spice blend, toast the chana dal and urad dal in a dry hot pan until aromatic.
Set aside, toast the remaining ingredients similarly and let everything cool completely.
Grind into a fine powder and set aside.
Heat the vegetable oil in a pan and temper the chana dal, urad dal and mustard seeds.
Add the curry leaves to let it splutter, before adding the green chillies and onion.
Sauté for 4-5 minutes, until lightly browned, before adding the diced brinjal.
Season with a bit of salt and cook for 6-7 minutes, until the vegetable softens.
Add the tamarind paste, spice blend and quarter cup of water to let the brinjal cook completely.
Once done and most of the liquid has evaporated, add the rice and mix well to combine.
Adjust seasoning, if needed and serve hot with yoghurt or salad.