This is usually a brinjal stir fry but as i was feeling lazy i thought it would be a easy rice to do.
Ingredients1/4 kg purple brinjals, cut into quarters big pinch turmeric pwd 1 tbsp oil salt to taste For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1-2 dry red chillis, tear and de-seed pinch of asafoetida/hing/inguva 10-12 curry leaves 1 cup rice Roast and make a fine powder: 1/4 tsp cumin seeds 1 tsp coriander seeds 1 1/2 tsps chana dal 1-2 dry red chillies 8 fenugreek seeds/methi 1 tsp sesame seeds 1 tsp oil
Heat a tsp of oil in a pan. Add the methi seeds and stir fry for half a mt. Add chana dal, cumin, coriander and red chillis and stir fry on low to medium heat for 3 mts or till the dals turn red. Remove and cool. In the same pan, add sesame seeds and roast for a mt. Cool and grind all the roasted ingredients to a fine pwd.
Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them pop. Add curry leaves, dry red chillis and asafoetida toss about for 8-10 seconds.
Add the quartered brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don’t burn or stick to the pan. Add salt and turmeric powder.
Add the ground powder to the sauteed brinjals and saute for 1 minute. Then rice and stir till the rice is coated with the powder. Add 2 cups of water and then close till its cooked. Serve hot.