|Basmati rice and brinjal sabzi mixed for brinjal rice.. with raita and chips|
2 large variety brinjal chopped into small pieces
1 large onion chopped
2-3 large tomatoes chopped
4-5 cups cooked white rice(any variety)
For Tadka(Saute) and seasoning
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 2 tbsp ginger grated or chopped
- 1 green chilli pepper chopped
- 1 tbsp vanghibath powder(MTR) OR 1 tbsp mixed cumin-dhania-red chilli powder
- finely chopped coriander leaves
- Red chilli powder, Turmeric and salt to taste
- With a fork, separate the cooked rice.. so there are no chunky pieces. Keep aside.
- Take oil in a deep wok/pan with a lid, add jeera and keep in meduim heat until it splutters.
- Add the chopped chilli pepper and grated ginger. Stir well.
- Add the onion. Stir and cook for a couple of mins.
- Add the brinjal pieces, stir well
- Add in the tomatoes stir well
- Add salt and turmeric powder to taste and stir well.
- Add 1/4 cup of water or less, since the brinjal will let out water when cooked but you do need some for cooking, so the vegetable does not burn.
- Stir, cover and let cook for a few minutes, repeat until the brinjal is semi cooked
- Add the vanghibath powder OR the dhania, jeera and red chilli powder. You can add more or less based on your taste, to make it spicier or less.
- Stir well, cover and cook. repeat until the brinjal has cooked completely, sprinkle water if needed
- As the brinjal cooks and disintegrate. You will see the oil glistening. Cook for a couple of mins without the lid reduce heat to lowest setting.
- In a bowl, remove a few spoonfuls of the cooked vegetable. I like to keep some vegetable on the side as it tastes great with yogurt rice.
- Add the rice to the wok/pan and mix it well. You could add ghee to make it tastier.. :). Adjust the blend of rice to vege to taste. Add salt if needed.
- Garnish with chopped coriander leaves and serve with raita and chips
Ingredients and method for making for the raita
Chop fine a Boiled/steamed potato, an onion, and two tomatoes,
Add a cup of blended plain yogurt, mix well and spice with a 1/4 tsp cumin powder and salt to taste. (Optional - Add sautéed in a drop of oil, 1 finely chopped green chilli and a pinch of mustard seeds)
Tip learnt from mom: Often times brinjal will causes the throat to itch, sprinkle some tamarind dissolved in water to the vegetable while cooking to neutralize the enzyme.