A popular rice-based delicacy with the goodness of eggplant.
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salt to taste
1/2 cup cooked rice
1 teaspoon coconut oil
1/6 teaspoon mustard seeds
1/3 sprigs curry leaves
1/2 eggplant, diced
1/3 tablespoon coriander seeds
1/6 tablespoon urad dal (black gram dal)
1/6 tablespoon chana dal (bengal gram dal)
1/8 teaspoon turmeric (optional)
Heat a teaspoon of coconut oil
Add the masala ingredients to the skillet (except the turmeric)
Roast over low to medium low heat until the ingredients are a few shades darker and very fragrant
Remove the masala ingredients to a dish lined with a paper towel
Press on them with the paper towel to absorb any oil
Once cool, place them in a spice grinder or blender with the turmeric, if using, and blend into a powder and set aside
Heat the remaining teaspoon of oil and add the mustard seeds
Once they sputter, add the curry leaves and saute them a minute or two until they begin to look crispy Add the eggplants along with a teaspoon of salt
Stir to mix, then cover the skillet with a lid, turn the heat to low or medium low, and let the eggplants cook about 5-10 minutes until they are really tender
Once the eggplants are cooked, add in the peanut powder and saute another couple of minutes
Now add the cooked rice and the blended spice powder, let it cook for a few minutes and serve hot
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