I make this rice whenever I feel like eating something spicy and tasty. Eggplant being one of our ( me and my husband ) favorite vegetable we both enjoy it much more. You can make this whenever you have some leftover rice. So here is the recipe:
2 - 3 cups of cooked rice
2 big fat Chinese Eggplants
1 big fat Garlic clove
1" piece of Ginger
2 Serrano Peppers
1/4 cup Chopped cilantro
1/4 cup Grated Fresh Coconut
1 tsp Cumin Seeds
2 tbsp oil
1. Grind garlic, ginger, cilantro, serrano peppers, fresh coconut into a smooth paste and keep aside.
2. Heat oil in a wide pan and add to that the cumin seeds. Once they start spluttering add this paste and fry for a minute.
3. Add the cut eggplant pieces to the pan, add salt as per your taste, add some water just 1 to 2 tbsp, cover and cook until eggplants become tender.
4. Once eggplant is cooked, remove from the stove, add the cooked rice to this, mix them all together until everything blends well. Take it into a plate and serve.
This entry is going to JFI- for the month of July hosted by Sangeeta at Ghar Ka Khana.