BRINJAL RICE

BRINJAL RICE

2 cup basmathi rice ( I use the long variety ) soaked for 1 hour then cook with 4 cups water in the rice cooker. You will get 1 kg of cooked rice. You can use left over rice too. Keep aside Note: the rice i am using here is basmathi jasmine pusa gold in case you are using difference kind of rice then use your own method to cook the rice.

600 gm brinjal ,cut in to pieces mix with turmeric powder and salt and fry them till just cook ( don’t over fried ) and keep aside

100 gm tomato,chopped

30 gm tamarind ( I use the with seeds) squeeze out 1/2 cup of juice

1 1/2 cup coconut milk

2 tbsp ginger garlic paste

¼ cup roasted cashewnuts

1 tbsp sugar

3 pinch of aji no moto, if you like

Salt to taste

To grind into powder:

6 dry chilies,cut into small pieces

1 stick cinnamon

4 cloves

1 tbsp kadalai parupu

1 tbsp ulutham parupu

1 tbsp coriander seeds

Fry all this ingredients over a low heat till very fragrant . remove from the heat and cool down and grind into a powder

For tempering:

3 tbsp oil

1 big onion,finely cut

1 tsp mustard seeds

1 tbsp kadalai parupu

1 tsp ulutham parupu

2 stalk kari leaves

1.     Heat the oil and add in the tempering ingredients and fry till the onion turn light brown add in the garlic/ginger paste and fry till the raw smell disappear.

2.     Now add in the the tomato and mix well and add in the grind masala powder and mix  well . Add in the tamarind juice ,salt, sugar and the coconut milk mix well and let it boil. And when it start to reduce and the oil rise add in the fried brinjal and mix slowly don’t mash up the brinjal.

3.     Now add in the cook rice and mix well let it cook till the rice becames hot. Remove from the heat and add in the  cashewnuts. Serve with any raita you like.