Brinjal Pulav

Recipe By:
Deborah
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  • Yield 6 Servings
  • Level Medium

A popular South Indian recipe made of brinjal.
 

Ingredients

  • 1/4 kg basmati rice
  • 2 (or) 3 cloves
  • 2 cardamom
  • 1/2” piece cinnamon
  • 2 big onions
  • 2 tablespoons oil
  • 1/4 kg tender brinjal
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Few curry leaves
  • Grind together:
  • 1/2 tablespoon grated fresh coconut
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon bengal gram dhal
  • 1/2 teaspoon urad dhal
  • 4 red chillies
  • 1 pinch asafoetida (fry the above ingredients in half a teaspoon. of oil and then grind it along with coconut.)
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Directions

  1. 1. Wash rice and soak for 10 minutes.
  2. 2. Heat 2 teaspoons. Of oil in a borad non stick kadai.
  3. 3. Fry cinnamon, cloves, cardamom and then add chopped onions.
  4. 4. Fry until golden brown, add rice and fry for another one minute.
  5. 5. Pour two cups of boiling water and add salt.
  6. 6. Mix well, cover and keep in a low flame for 15 to 20 minutes or until the rice is cooked. Remove from fire.
  7. 7. Slice brinjals into thin long pieces and put it in water. (To prevent browning)
  8. 8. Heat rest of the oil fry mustard seeds, curry leaves and brinjals.
  9. 9. Fry until brinjal turns dark and then add ground masala. Fry until good aroma comes from masala.
  10. 10. Add cooked rice to that and mix gently.
  11. 11. Keep in reduced flame. Allow the moisture to evaporate, remove from fire and serve hot.