Eggplant Rice

brinjal riceBrinjal Rice


Brinjal/ Eggplant

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste



For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves

Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped brinjals and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  5. Add cooked rice, sprinkle sesame oil  and mix it well.
  6. Garnish it with fresh coriander leaves
  7. Serve it hot with raita or papad.