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:

1. Spread the cooked rice in a plate and pour ghee over it.
2. Mix the ghee well so that the rice grains will stay separate.
3. Wash the brinjal and cut finely.
4. Heat 2 tbsps of oil and add mustard seeds.
5. Add the urad and besan dal after the mustard splutters.
6. Add asafoetida and the sliced onions.
7. Fry for a minute and add the cut brinjal.
8. Add salt and turmeric powder and saute well. The brinjal should become soft and fully cooked.
9. Add the powdered masala and mix thoroughly.
10. Mix the rice with this mixture and garnish with coriander leaves.

Recipe courtesy of Sify Bawarchi