Ingredients
| Ingredient | Quantity |
|---|---|
| Basmathi rice | 2cups |
| Onion | 2no.(medium size) |
| Tomato | 3nos.(medium size) |
| Ginger&garlic paste | 2tsp |
| Green chilly | 5-6nos. |
| Carrot(diced) | 2nos. |
| Beans | 10-15nos. |
| Green peas(fresh or frozen) | 1/2cup |
| Red chilly powder | 1/4tsp |
| Coriander powder | 1tsp |
| Coconut(grated) | 4tbs |
| Mint leaves | 1/4cup |
| Lemon juice | 1tsp |
| Coriander leaves | to garnish |
| Cloves | 5nos. |
| Cinnamon | 2 inch piece |
| Fennel seeds | |
| Ghee | 1tsp |
| Oil | 3tbs |
| Salt | to taste |
Method
Soak the basmathi rice and keep aside,grind the cloves ,cinnamon,fennel to a powder, then add in the green chilly, mint and grind it to a fine paste.Finally grind the coconut and 1/2 tsp of fennel seeds to a fine paste separately.
Heat the pressure cooker or pan with the oil and ghee,saute the onion then ginger&garlic paste.Now add in the ground paste and saute it for a minute.Then add the tomatoes and cook it until mushy.Add the vegetables and mix it well.
Add the coconut paste,chilly powder and coriander powder and give it a stir,add the required water and let it boil.Finally add the coriander leaves and rice,cover it with the lid and cook it for two whistles in a medium flame.Open the cooker after the pressure subsides and fluff it with a fork gently.
Brinji is ready to enjoy.
Enjoy it with raitha and veg or non- veg curry.
- Potatoes can be used and added in the end(after adding the rice).
- Cashews can be added for extra richness.
- I used 11/4cups of water for one cup of rice and soaked for 20 minutes.
Sending this to Cooking with Seeds - Rice Event. Sumber http://www.naliniscooking.com
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