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* Exported from MasterCook *

 

Eggplant Flavored Rice (India)

 

Recipe By :India Spice Kitchen by Monisha Bharadwaj

Serving Size : 4 Preparation Time :0:30

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons corn oil

1 teaspoon cumin seed

1 large onion -- chopped

12 curry leaves (if available)

2 small eggplant -- cubes (10oz)

1 3/4 cups basmati rice

1 teaspoon turmeric

1 teaspoon cayenne

1 teaspoon garam masala

salt

2 1/2 cups hot water

4 tablespoons chopped fresh cilantro -- (coriander leaves)

4 lemon wedges

 

1. Heat oil in a heavy bottomed pan and add the cumin seed. Stir for a minute

and add the onion and curry leaves. When the onion is golden, add the eggplants

and stir fry for a couple of minutes.

 

2. Add rice, spices and salt. Mix and saute until the rice becomes translucent.

 

3. Add water, stir and bring to a boil. Then reduce the heat, cover and simmer

until the rice is cooked and fluffy.

 

4. Remove from the heat and serve hot, garnished with coriander and lemon

wedges.

 

T(Cooking):

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 470 Calories; 16g Fat (30.2% calories

from fat); 10g Protein; 74g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

67mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit;

3 Fat.

 

NOTES : Vangi Bhaat - a festive dish from Maharashtra often served at weddings.

 

Nutr. Assoc. : 0 0 0 2160 0 0 0 0 0 0 0 0 0

 

 

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