Name: Eggplant Rice recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 3 long eggplants, chopped; 2-3 tbsp. Oil; 1 tsp. Mustard seeds; Pinch of Asafoetida; 1 sprig curry leaves; 1-2 dry red chilies; 1 tsp. split urad dal; 1 Onion, chopped; 1 tsp. ginger, chopped; 1 tsp. Garlic, chopped; 1-2 green chilies, chopped; 1/2 tsp. turmeric powder; Salt to taste; 1 tsp;. sambar powder; 1 tsp. Red chili powder; 2-3 cups cooked rice; 1 tsp. coriander leaves, chopped

ABOUT Eggplant Rice RECIPE

This simple one-pot comfort meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice.

Ingredients Serving: 3

3 long eggplants, chopped
2-3 tbsp. Oil
1 tsp. Mustard seeds
Pinch of Asafoetida
1 sprig curry leaves
1-2 dry red chilies
1 tsp. split urad dal
1 Onion, chopped
1 tsp. ginger, chopped
1 tsp. Garlic, chopped
1-2 green chilies, chopped
1/2 tsp. turmeric powder
Salt to taste
1 tsp;. sambar powder
1 tsp. Red chili powder
2-3 cups cooked rice
1 tsp. coriander leaves, chopped

Instructions

Heat oil in a pan and temper with mustard seeds & fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
Add chopped onion, garlic, ginger & green chilies. Stir fry till light brown.
Now add all the dry spices and mix well.
Add the eggplants and cook, covered, on a low flame till they are tender.
Add the cooked rice and mix everything well. Stir fry for 2-3 minutes.
Switch off the flame and garnish with coriander leaves. Serve with raita and papad.

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