INGREDIENTS
Brinjals - 1 cup
Grained rice - 1 cup
Mustard - 1 tsp
Cumin seed - 1 tsp
Cardamoms - 3
Cinnamon - 1
Cloves - 5Fenugreek - 1 tsp
Green chili - 2
Asafoetida - 1 tsp
Turmeric pwd - 1 tsp
Grated coconut - 1 cup
Chili powder - 1 tsp
Ghee - 1 tsp
Cashew nuts - 2 tsp
Spice powder, coriander leaves and curry leaves
Salt to taste
Grind all the ingredients together:
Roasted cloves - 2
Cinnamon - 1
Coriander seed - 1 tsp
Cumin seeds - 1 tsp
Coconut - 1 cup
Caraway seeds - 1 tsp
Sesame seeds - 2 tsp
DIRECTIONS
Soak rice in water for 10 minutes. Drain and keep aside.
Heat ghee, add mustard seeds and wait until crackled.
Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida.
Add brinjals, rice and saute for a few minutes.
Add turmeric powder, chilli powder, half the spice powder, salt and mix well.
Saute for a further 2 minutes. Add 2 cups of hot water and cook on slow flame till the rice is tender.
Add 1 cup grated coconut and remaining half of spice powder.
Cover and cook for about 2 minutes on a very slow flame.
Serve hot, garnished with grated coconut, coriander and fried cashew nuts.
Heat ghee, add mustard seeds and wait until crackled.
Add cumin seeds, cardamom, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves, asafoetida.
Add brinjals, rice and saute for a few minutes.
Add turmeric powder, chilli powder, half the spice powder, salt and mix well.
Saute for a further 2 minutes. Add 2 cups of hot water and cook on slow flame till the rice is tender.
Add 1 cup grated coconut and remaining half of spice powder.
Cover and cook for about 2 minutes on a very slow flame.
Serve hot, garnished with grated coconut, coriander and fried cashew nuts.
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