Eggplant Rice

This recipe calls for purple eggplant. Adding a variety of vegetables can enrich the flavor of this dish. The groundnuts and cashewnuts add a crispy touch to this dish. This can be also eaten with yogurt. Takes about 20 minutes to cook and tastes delicious!

SERVES: 4
COOKING TIME: 20min

Ingredients:
1/2 tsp of Mustard seeds, 1/2 tsp of Chana Dal ( Gram Dal),
1 tsp of Ground nuts and 2 tsp of Cashew nuts.



1/2 tsp of Turmeric powder, 1 tsp of Sambar powder and
1-1/2 tsp of Vangi bath powder (preferably MTR)



Cubes of Egg plant (according to taste)



Peas and Carrots ( you can use vegetables of your choice)



2 cups of boiled and cooked White Rice



Method:
1 Fry the Mustard seeds, Chana Dal ( Gram Dal), Ground nuts
and Cashew nuts in about 2 spoons of oil or butter, until it turns
golden brown.



2 Add the vegetables, salt, Turmeric powder, Sambar
powderand Vangi bath powder. Fry till the eggplant pieces
are soft. Add a little water and let it cook.



3 Add rice when the vegetables are cooked.



COOKS TIP:
To enhance to flavor add a spoon full of butter just before serving.