INGREDENTS
- 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
METHOD
Step 1
Boil rice and set aside.
Step 2
In a large skillet, fry the mustard seeds with curry leaves.
Step 3
Add cubed eggplant and green chilies.
Step 4
Lower the heat, stir, and cover.
Step 5
Cook for 10 minutes.
Step 6
Add salt, turmeric powder and cook for another 5 minutes.
Step 7
Remove from heat then add lemon juice.
Step 8
Stir and mix with the boiled rice.
Step 9
Stir gently to make sure each grained is coated.
Step 10
It’s ready to serve.
