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Spiced Brinjal Rice



Reduce the quantity of water used slightly and cook the rice to ensure that the rice does not become mushy and the grains remain separate. Spread the cooked rice evenly on a large tray to let it cool; sprinkle a tsp of oil over it. Pell the onions, chop them fine. Chop the brinjals fine. Soak the bengal gram dal in a little water. Halve the red chillies. Squeeze the lemon into a sieve and collect the juice in a cup. Heat oil in a frying pan and fry poppy seeds, aniseeds, cloves, cardamom and the cinnamon bit; grind into a fine powder. Drain the bengal gram dal. Heat oil in a frying pan and add mustard, add green chillies, bengal gram dal and saute until the water content in the dal evaporates; add the chopped onions, chopped brinjals and a little salt and saute until the onion turns brown; now add the lemon juice and turmeric powder, mix well and saute for a few more minutes and remove from fire. Empty the contents of the frying pan into the tray with the rice, add the powdered poppy seeds, etc, curry leaves and salt; mix well and serve.
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