Nutty Brinjal Rice

Ingredients:

• Basmati rice – 100 g
• Water – 200 ml
• Split channa dal – 1 Table spoon
• Black gram seeds - 1 Table spoon
• Cumin seeds – 1 Table spoon
• Coriander seeds – ½ Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Sesame seeds – ¼ Tea spoon
• Dried Red chili – 1
• Ground nut – 1 Table spoon
• Brinjal  (large) – 1
• Onion (small lemon size) – 1
• Mustard seeds
• Oil – 3 Table spoon
• Asafoetida - Pinch
• Curry leaves – few
• Salt to taste
• Coriander leaves
• Roasted cashews and ground nuts – 2 Table spoons

 Method:

• Soak rice in water for about 20 mins. Cook rice with 200ml water and keep it aside.
• Chop onion and brinjal into small pieces.
• Dry roast split channa dal, black gram seeds, cumin seeds, coriander seeds, fenugreek seeds, sesame seeds, ground nut, asafoetida and red chili.
• Grind them into course powder.
• In a vessel, heat oil. When the oil is in medium heat add mustard seeds. When they pop up add onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add brinjal and Sauté till it is done (don’t mash brinjal pieces).
• Add ground mixture and toss them well.
• Add cooked rice and mix thoroughly by not breaking rice.
• Adjust salt and sprinkle roasted cashews and ground nuts.
• Garnish with coriander leaves.