Few years back, I saw this recipe in some book. What attracted me to this was, it uses garam masala which is usually available in every Indian home, unlike the special vangi bhath masala which is used in many other recipes. Over the years, I have changed it to suit our taste buds. Last time when we came to US, I prepared this frequently to send in my son-in-law’s lunchbox. It soon became his favorite dish. This time again I prepared this many times for him. On Shilpa’s request, I thought of posting this here. I make it like a pulav by cooking the rice in the masala. I prepare this in rice cooker, so it does not need too much attention.
1 cup basmati rice
1/2 cup onion
1/2 cup tomato
1 tea spn garlic paste
2 cups chopped eggplant
1 tea spn garam masala
1 tea spn chilli powder
A pinch turmeric
Cut the eggplant in small pieces and put them in water.
Heat oil/ghee and add garlic, onion. Fry for few minutes.
Add tomatoes, eggplant, let them cook for few minutes. Then add chilli powder, garam masala, salt, turmeric, mix well.
Now add the rice and fry for few minutes. Pour two cups water, cover and let it cook till done.
Serves : 2-3
Preparation time : 40mins