Eggplant-Onion Rice
This quick Eggplant-Onion Rice makes a good one-dish meal. If you have leftover rice, this vegetarian dish takes only 15 minutes to make. Try it next time you want something different for lunch or dinner.
Servings: 2
Cooking Time: 35 minutes (including time for cooking rice)
Ingredients
- 1 cup rice (jasmine rice or any other non-sticky rice)
- 2 cups, eggplants (long or small round ones), cut into 1-inch pieces and immersed in a bowl of water to prevent discoloring
- 1 1/2 cups onions, halved and cut into thin strips
- 2 green chillies, slit lengthwise
- Salt to taste
For Seasoning
- 3-4 tsp vegetable oil
- Asafoetida powder (hing), a pinch
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 5-6 curry leaves
- Salt to taste
For Masala
Use the store-bought Vangi Bhath powder (available in Indian grocery stores or make the powder fresh with the following ingredients).
- 4 tsp coriander seeds (dhania)
- 3 tsp urad dal (split black gram)
- 4 tsp chana dal (split bengal gram)
- 6 tbsp dry, grated coconut
- 1/4 tsp cinnamon powder (optional)
- 14-16 red chillies (adjust to taste)
- Asafoetida (hing), a pinch
Preparation
- Heat oil in a small pan, and fry the coriander, urad dal, chana dal, and red chillies until golden brown and set aside to cool. Add the grated coconut and fry until light brown.
- When all the masala ingredients are cool, grind these with some hing into a coarse powder.
- Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
- Heat the oil in a wide skillet, and add the asafoetida, cumin, and mustard seeds and fry until the seeds start popping. Add the green chillies and fry for a second. Add the curry leaves and fry for a couple of seconds.
- Add the onion and salt and saute until lightly browned.
- Add the eggplant and salt. Saute the vangi or eggplant on medium heat, until it’s cooked and sauteed well.
- Add the vangi bhath masala you just powdered (4-5 tsp) or 4-5 tsp of the store-bought powder, and fry for a couple of seconds.
- Add the cooked rice along with some salt and mix well. Add more masala if needed.
- Saute the eggplant-onion rice for a few minutes until all flavors are combined.
- Serve the eggplant-onion rice hot with some pappadums.
Category: Rice Recipes - Members, Vegan Rice recipes - Members