Ø 1 c.rice
Ø 1 lb.eggplant
Ø 2 c. water
Ø 1/8 tsp. turmeric powder
Ø 1 1/2 tsp. mustard seeds
Ø 1/8 tsp. asafoetida
Ø 10 curry leaves
Ø salt to taste
Ø 10 tsp. oil
Ø 4 cashews
Ø 2 onions (medium), chopped
Masala Ingredients:
Ø 1 tsp. chana dhal
Ø 4 red chilies
Ø 1 tsp. coriander seeds
Ø 1 tsp. urad dhal1
Fry masala ingredients in 1 tsp. oil until golden brown in a fry pan over medium
heat. Dry blend mixture into a powder. Cook 1 cup of rice with 2 cups of water
and cook in pressure cooker for 5 minutes. In a fry pan, saute mustard seeds, and
curry leaves in oil. When mustard seeds start popping, add chopped onion, eggplants, turmeric powder, asafoetida, salt and ground masala powder. When eggplant is fried well, remove the skillet from heat and pour the eggplant mixture into rice. Mix the rice with eggplant. Top it with roasted cashews.
