Brinjal Rice (Type 2)

Ingredients:

• Grind together into Paste :
• 1 large onion
• 1/4 cup coconut grated
• One hand full - Fresh coriander leaves
• 1 stalk curry leaves
• 4 – 6 green chilies
• 1/2" piece ginger (peel and cut)
• 8 – 10 Cashew nuts (Optional)
• Other Ingredients:
• 1 cup long grain (basmati) rice
• 5 med. oval brinjals
• 1 tbsp. fresh coriander finely chopped
• 1/4 tsp. cinnamon-clove powder
• 1/2 pod garlic
• 1/2 tsp. garam masala
• salt to taste
• 2 tbsp. oil
• 1 bay leaf
• 1/2 tsp. each cumin & mustard seeds
• 3-4 pinches asafetida
• 1 Tab. butter

Method:

• Wash, clean and soak rice in 3 cups water for 20 minutes.
• Cut brinjals into quarters lengthwise.
• Heat oil, add seeds, bay-leaf, allow to splutter.
• Add asafetida, curry leaves and stir.
• Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
• Drain and add rice, stir fry for 2-3 minutes.
• Add paste, cook for 2-3 minutes more.
• Add all other ingredients, stir gently.
• Add 3 cups water. Add salt to taste.
• Cover, simmer and cook till rice is done, but no water is remaining.
• Serve with fried papad/ potato chips.