PREP TIME
20 mins
COOK TIME
20 mins
COURSE
Savory Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Asian Food Recipes
SERVINGS
4 People
CALORIES
not defined
-
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
not defined