Ingredients:
• Cooked Rice – 200 g
• Brinjal – 300 g
• Large Onions – 2 (Cut thin and lengthwise)
• Coriander leaves to garnish
• Urad Dal – 1 tsp
• Besan dal – 1 tsp
• Mustard Seeds – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• Asafoetida – A pinch
• Ghee – 2 tbsp
• Roast without oil and powder coarsely the following:
• Coriander seeds – 2 tbsp
• Dry Red Chilli – 6 (Adjust number to taste)
• Black pepper – 3/4 tsp
• Urad Dal – 1 tbsp
• Besan dal – 1 tbsp
Method:
- Spread the cooked rice in a plate and pour ghee over it.
- Mix the ghee well so that the rice grains will stay separate.
- Wash the brinjal and cut finely.
- Heat 2 tbsps of oil and add mustard seeds.
- Add the urad and besan dal after the mustard splutters.
- Add asafoetida and the sliced onions.
- Fry for a minute and add the cut brinjal.
- Add salt and turmeric powder and saute well. The brinjal should become soft and fully cooked.
- Add the powdered masala and mix thoroughly.
- Mix the rice with this mixture and garnish with coriander leaves.
Recipe courtesy of Sify Bawarchi