- 3 cups plain rice
- 3 cups eggplant (brinjals)
- 3 tsps finely sliced green chilies
- 1 1/2 tsp mustard seeds
- Few curry leaves
- Salt – to taste
- 1 tsp turmeric powder
- 3 tsps lemon juice
- 3 tsps vegetable oil
Boil 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.