Brinjal Rice

Method

1. 1

   Soak the tamarind in ½ cup of hot water for at least 20 minutes.

   WaterTamarind

2. 2

   Soak the rice in water for at least 15 minutes.

   WaterRice

3. 3

   To make the masala powder, dry roast the coriander seeds and dry red chilli for 30 seconds on low heat. To this, add the chana dal, cinnamon and peppercorns and saute until the chana dal starts to change its colour, around 2 minutes. Then add the methi seeds, cloves, cardamom, urad dal, cumin seeds and poppy seeds. Continue cooking on low heat until the spices turn aromatic.

   Coriander SeedsDry Red ChilliCinnamonClovesGreen CardamomUrad Dal (split)Chana DalFenugreek SeedsBlack PeppercornsCuminPoppy Seeds

4. 4

   Add the grated coconut and roast until the coconut starts to turn golden brown. Turn off the heat and allow this mixture to cool. Blend it into a fine powder.

   Coconut (Grated)

5. 5

   Add rice to a pressure cooker with 2 ½ cups of water and ½ tsp of salt. Cook for 1 whistle.

   WaterSalt

6. 6

   Heat oil in a pan. Add mustard seeds and let them crackle. Then add in chana dal, urad dal, curry leaves and asafoetida. Then add in the sliced onions and let them cook for 1 minute.

   Sunflower OilMustard SeedsChana DalUrad Dal (split)Curry leavesAsafoetidaOnion

7. 7

   Add the brinjal, turmeric and 1 tsp salt. Saute them and cook them for 2 minutes.

   Turmeric PowderSaltBrinjal

8. 8

   Add the previously prepared masala powder and tamarind pulp. Cook covered for 5 more minutes until the brinjal is soft and the masalas are cooked.

9. 9

   Add ¼ cup of water and allow to simmer for 2 more minutes.

   Water

10. 10

    Turn off the heat and add in the rice. Mix well to combine.