Week 17 - Curried eggplant rice

Ingredients 

3/4 basmati or other rice

      * Wash the rice well and soak for 30 minutes. Drain.

1/2 tsp turmeric

3 brinjals or 1/2 small eggplant - cut into thick strips

salt, 1/2 tbsp water

      * Combine the turmeric, salt and water in a shallow bowl. Add the eggplant strips and coat well. 

1 1/2 tbsp sesame seeds

6 black peppercorns (maybe less - 6 may make it too spicy

3/4 tbsp coriander seeds

4 cloves

small piece cinnamon

       * Dry roast above and grind to a powder.

2 1/2 tbsp sesame oil

1/4 cup cashews

1/4 tbsp ginger, minced

1 tsp green chillies, minced

2 cardamom pods, slightly crushed

1/4 tsp mustard seeds

curry leaves, salt to taste

1/4 tbsp lemon juice

1/2 tsp sugar

1 cup water (approx)

chopped coriander leaves

Method

• Heat oil over moderate heat. Fry the cashews, remove and set aside.
• Add the mustard seeds to the oil. When it pops, add ginger, green chillies and cardamom pods. Add the curry leaves and the brinjal/eggplant.
• Stir-fry for a few minutes until the brinjal begins to brown.
• Add the uncooked rice and stir-fry for 2 minutes. Add the water, spice powder, salt, lemon juice, sugar, fried cashews and half of the chopped coriander. 
• Reduce the heat to very low, cover with a tight fitting lid and gently simmer, without stirring, for 20-25 minutes or until the liquid is absorbed.
• Turn off the heat and let the rice sit covered for 5 minutes.
• Just before serving, remove the cover, sprinkle in the remaining coriander and mix.