Brinjal Rice Recipe
PREP TIME
20 mins
COOK TIME
15 mins
SERVINGS
4 People
CALORIES
802 kcal
-
3
cups
cooked plain rice
-
3
cups
eggplant (brinjals), cubed
-
3
tsp
finely sliced green chilies
-
1.5
tsp
mustard seeds
-
Few curry leaves
-
salt to taste
-
1
tsp
turmeric powder
-
3
tsp
lemon juice
-
3
tsp
vegetable oil
- Cook plain rice and set aside.
- In a large skillet, fry the mustard seeds with curry leaves.
- Add cubed eggplant and green chilies.
- Lower the heat, stir, and cover.
- Cook for 10 minutes.
- Add salt, turmeric powder and cook for another 5 minutes.
- Remove from heat then add lemon juice.
- Stir and mix with the boiled rice.
- Stir gently to make sure each grained is coated.
- It's ready to serve.
KEYWORD
brinjal rice, eggplant rice, vangi bath, aubergine rice
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First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...
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