Friday, February 25, 2011

Brinjol Rice


300 g plain rice
1 1/2 tsp mustard seeds
2 curry leaves
3 tsp. vegetable oil
150 g eggplant
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

• Boil rice and keep aside.
• In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
• Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

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