Saturday, August 15, 2009


Groundnuts1/4th cup
Coriander seeds1tbsp
Garammasala powder4cloves, 2 cardamom, small piece cinnamon
Whole garam masala4cloves, 2 cardamom, small piece cinnamon
Sajeera1/2 tsp
Brinjals (small)400gms
Rice 3 cups (Rice cooker measuring cup)
Oil3tbsp + 3tbsp
Chilly powder2tsp
Turmeric1/4th tsp
Salt to taste
Ginger Garlic pasteone and half tbsp
Coriander leaveshand full
Mint leaveshand full

  • Cook rice normally (no need to add salt while cooking the rice)
  • Dry roast groundnuts, sesame, cumin, coriander seeds and garammasala (4cloves, 2 cardamom, small piece cinnamon). Grind into fine paste. Keep aside
  • Cut brinjals like plus sign and put in salt water. Heat oil and fry  brinjals (squeeze the water before dropping them in oil) and cook till brinjals are cooked. Pull out from oil. Keep aside
  • In same oil fry  masala paste till oil leaves on sides. Add seasonings and amchur  and fried brinjals, mix well and add 1/2cup of water and cook till gravy thicken. Off the flame.
  • In a heavy bottomed pan and heat 3tbsp oil + 2tbsp ghee, and fry sajeera, whole garam masala (4cloves, 2 cardamom, small piece cinnamon) and ginger garlic paste. Fry for 2minutes.
  • Add cooked rice and salt to taste. Mix well.
  • Add brinjal gravy to rice and mix till masala is mixed well in rice.
  • Finally, add chopped coriander and mint leaves.
  • Dham the rice on low flame for 10-15Min's. (I put tawa on flame to dham the rice as shown in the below picture)

  • Off the flame and Serve with Onion and Tomato Raita.

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