Sunday, July 18, 2010

Eggplant Rice/ Katharikkai sadham

My love towards egg plant continues with this recipe of eggplant rice. it's simple and very tasty one pot meal. Serve it with raota or papad.

What you'll need

1 japanese egg plant ( this is what i had)
1 samll onion
1 cup basmati rice
1 tbsp ghee
2 tbsp oil
1/4 tsp turmeric powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp urad dal

For the masala powder

1 tsp oil
1 clove
1inch cinnamon stick
1/2 star anise
1/4 tsp mace
1 1/2 tbsp corainder seeds
1 tbsp channa dal
1tbsp peanuts
1 tbsp coconut


  • Wash and drain the rice  for 20 mins.
  • Cut the egg plants in small dice, smaller the better
  • Salt the egg plant and sprinkle turmeric powder and set aside for 20 mins. this will remove any bitterness in the eggplant and helps in faster cooking
  • Slice the onions.
  • In a pan add the ghee and fry the rice for 5 mins till it's fragrant. This will give you individual grains once cooked.
  • Cook the rice with 1 1/2 - 2 cups of water depending on how cooked you want.
  • Let the rice cool thoroughly.
  • In a pan add 1 tsp oil and roast all the ingredients for the masala and the 1 tsp of garam masala. Let it cool and grind coarsely and keep aside.
  • In the same pan, add 2 tbsp oil. Once it's hot add the mustard seed and let them pop. Then add the urad dal and fry till golden.
  • Add the onions and fry till they are done. add the eggplants, salt to your taste.
  • Remember that you already salted the egg plants
  • cover the pan and cook them till soft with minimal stirring.
  • Once they are done, uncover and add the ground masala powder.
  • Cook till there is no moisture in the eggplant. Turn off the fire.
  • Add the cooled rice and toss every thing together.
  • Serve hot with raita.
The left overs are very good too..., if any left.

This will serve 2 people.


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