Hello friends
This is the recipe which got me the third prize. I didn't expect a electric stove . It made the cooking abit harder . I had to hurry at the end.
Eggplant Rice
Ingredients:
Eggplants........2 to 3 long ones
Onions.............1 medium sized
Tomato.............1 small
Salt....................one and a half
teaspoons
Oil.....................6 teaspoons
Ghee.................4 teaspoons
Rice...................1 cup
Water.................two and a half cups
Mustard seeds...1/4 teaspoon
Channa dhal......1 teaspoon
Masala:
Urid dhal....................1 teaspoon
Chnna dhal..................1 teaspoon
Dry Chillies.................3
Desiccated coconut......4 teaspoons
(shredded)
Coriander seeds............1 teaspoon
Spices:
Cardamom...........4 or 5 seeds
Cinnamon............1/2 an inch
Cloves..................2
Preparation
Wash the
eggplants and cut them into long, thin strips. Cut the onions in the same way
and keep aside. Boil some water in a saucepan and put the tomato in it for 3
minutes. Remove skin and dice the tomato.
Next wash the
rice and cook it in two and a half cups of water until soft and keep aside.
After five minutes, fluff the rice with a fork.
Sprinkle some
hot water on the desiccated coconut and leave for five minutes.In a pan heat a
teaspoon of oil and fry the masala ingredients except for desiccated coconut to
golden brown. Then add the coconut and
remove from the heat. Grind it to a powder.
Grind the
remaining spices in a pestle and mortar.
In a
non-stick wok, heat the oil and ghee and add mustard seeds. When it splatters
add the channa dhal. When the dhal becomes golden brown, add the onions and
cook until soft. To this add the eggplant strips and cook for one minute and
then throw in the diced tomato. When all of them are cooked but still firm, add
the masala powder and half a teaspoon of salt. Mix thoroughly. Now it’s the
time to add the rice, along with the spice powder. Season it with salt and mix
well. Now the eggplant rice is ready. It
can be served with papad.
Approximately
it can be served for eight people.
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