For Garnishing:🔗

• 1. Except the caraway seed separately roast each ingredient using ghee. Powder the roasted ingredients along with caraway seed and salt.
• 2. Take the baby brinjal and cut half of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with half the amount of curry or spice powder and prepare it.
• 3. Take the ghee in a vessel which is rust free and heat it. Then add the mustard seeds,when the crackle sound has stopped add the baby brinjal filled with spice powder and cook it by sprinkling some water.
• 4. Take the rice and clean it (removing impurities) with water. When the water has completely drained add the ghee and rest of the spice powder and gently mix with the rice.
• 5. Take a vessel which can hold 4 padi of water and heat it with ghee. Then add the clove and saute it. After some time remove the clove and add the rice which is mixed with spice powder and saute for 3 minutes.
• 6. Then add the water and mix it . Let the rice cook . When it is cooked to ¾th take out ¼ of the rice and keep it separately. To the remaining rice add the baby brinjal filled with spice mixture. Then add the ¼ th rice on top like a layer. Then close it with a lid.
• 7. After sometime add ghee to the rice and mix it gently. Keep it in a low flame for 10 minutes.
• 8. Lastly add the grated coconut for garnishing before serving.

85. Methi leaves Rice (Sabjabath)