Description: If you are fond of Brinjals, this detailed recipe for delicious Brinjal Rice will make your day. Check it out and prepare it to enjoy a meal that satisfies your soul!
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Take a broad nonstick pan and combine all the ingredients for the spice powder.
Now, dry roast on a medium flame for a few minutes.
Finally, blend it all in a mixer and keep it aside after it is smooth.
Take a bowl and add ¼ cup of water and tamarind.
Mix well and keep aside.
Take the roasted peanuts and sesame seeds and blend in a mixer until smooth.
Once done, keep it aside.
In a pressure cooker, heat some sunflower oil, and add the chana dal, red chilli whole, curry leaves, and mustard seeds.
Saute them on a medium flame for about a few seconds.
Once the mustard seeds start to crackle, you can add the rice, brinjal cubes, asafoetida, turmeric powder, premade spice powder, and salt.
Saute them on a medium flame for about 2 minutes.
Now you need 2 ¼ cups of warm water and the tamarind water mixture you kept aside.
Mix them well in the pressure cooker and cook for up to 2 whistles.
Let the steam escape and go ahead and open the lid.
Add the peanut and sesame powder along with the grated coconut to the rice.
Mix gently and preferably with a fork.
Once done, serve it hot.
Ingredients
Directions
Take a broad nonstick pan and combine all the ingredients for the spice powder.
Now, dry roast on a medium flame for a few minutes.
Finally, blend it all in a mixer and keep it aside after it is smooth.
Take a bowl and add ¼ cup of water and tamarind.
Mix well and keep aside.
Take the roasted peanuts and sesame seeds and blend in a mixer until smooth.
Once done, keep it aside.
In a pressure cooker, heat some sunflower oil, and add the chana dal, red chilli whole, curry leaves, and mustard seeds.
Saute them on a medium flame for about a few seconds.
Once the mustard seeds start to crackle, you can add the rice, brinjal cubes, asafoetida, turmeric powder, premade spice powder, and salt.
Saute them on a medium flame for about 2 minutes.
Now you need 2 ¼ cups of warm water and the tamarind water mixture you kept aside.
Mix them well in the pressure cooker and cook for up to 2 whistles.
Let the steam escape and go ahead and open the lid.
Add the peanut and sesame powder along with the grated coconut to the rice.
Mix gently and preferably with a fork.
Once done, serve it hot.
