Maharashtrian Style Brinjal Rice Recipe

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Brinjal Rice is a popular rice recipe of Maharashtrian cuisine. This rice dish has a unique flavor that is enhanced by the spices used in this dish. This dish is traditionally prepared during festivals and is perfect with any side dish. Try this recipe at your home.

Ingredients

1 1/4 cupslong grained rice (basmati) , soaked for 15 minutes and drained
1 1/2 cupsbrinjal (baingan / eggplant) cubes
3 tbsproasted peanuts
3 tbsproasted sesame seeds (til)
1 tbspchana dal (split bengal gram)
3whole dry red chilies , broken into pieces
5 to 6curry leaves (kadi patta)
1/2 tspmustard seeds ( rai / sarson)
1/4 tspasafoetida (hing)
1/4 tspturmeric powder (haldi)
1 tsptamarind (imli)
2 tbspspice powder
1/4 cupgrated fresh coconut
2 tbspoil
saltto taste

For The Spice Powder

1/2 tbspcoriander (dhania) seeds
1/2 tbspcumin seeds (jeera)
1/2 tbspchana dal (split bengal gram)
1/2 tbspurad dal (split black lentils)
1/2 tbspsesame seeds (til)
6whole dry red chilies , broken into pieces
1/2 tspasafoetida (hing)
saltto taste

Directions

For the spice powder

In a broad non stick pan add coriander sees, cumin seeds, chana dal, urad dal, sesame seeds, dry red chili and dry roast on a medium flame for 2 minutes and switch off the flame.
In a blender add coriander sees, cumin seeds, chana dal, urad dal, sesame seeds, dry red chili, salt and hing and blend it to a smooth powder and keep it aside.

How To proceed

In a bowl add tamarind with ¼ cup of water and mix it very well and keep it aside.
Combine the roasted sesame seeds and peanuts in a mixer and blend till smooth powder and keep it aside.
Heat the oil in a pressure cooker, add the chana dal, dry red chilies, curry leaves and mustard seeds and fry on a medium flame for a few seconds.
When the mustard seeds crackle, add the asafoetida, rice, brinjals, turmeric powder, spice powder and salt and fry on a medium flame for 2 minutes.
Add 2 ¼ cups of hot water and tamarind-water mixture, mix it well and pressure cook for 20 min and switch off the flame and allow the steam to escape before opening the lid.
Add the peanut-sesame powder and grated coconut to the rice and mix it gently with a fork.
Serve it hot with a bowl of fresh curd.

Meghna Nath