KAILASA's Sattvic Cooking
3.5 EGGPLANT RICE
INGREDIENTS
| 1 cup | Basmati Rice, uncooked |
| 4 | Eggplants, small, round |
| 1 tsp | Salt |
| Seasonings: | |
| 1 tsp | Oil |
| 1 tbsp | Chana dal |
| 1 tbsp | Urad dal |
| 1 tbsp | Coriander seeds |
| 6 | Red Chillies |
| 1 inch | Cinnamon stick |
| 2 | Cloves |
| 1 pinch | Asafetida |
| 2 tbsp | Coconut, dry |
| 1 tbsp | Oil |
| ½ tsp | Mustard seeds |
| 3-4 | Curry leaves |
| 2 tsp | Tamarind, extract juice |
| 1 pinch | Turmeric powder |
| 10 | Cashew nuts, fried |
| 3-4 stalks | Cilantro, finely chopped |
- 1. Cook rice and set aside.
- 2. Cut eggplants into thin long slices and sprinkle with salt.
- 3. Heat oil, fry seasonings, then grind mixture into a powder.
- 4. Heat oil, fry mustard seeds, then add eggplant, tamarind and turmeric. Cook until eggplants are soft.
- 5. Add rice, 2 tsp ground seasonings
- 6. Mix well and cook on low for a minute.
- 7. Garnish with cashews and cilantro.