Eggplant Rice with toasted sesame seeds…
Eggplant is one of my favorite vegetables. I love how it gets mushy and tender when cooked. Lately, I’ve been obsessed with grilling eggplants. So this time I wanted to try something different and I made eggplant rice. To make it little more flavorful I added toasted sesame seeds. Eggplant rice tasted delicious and I enjoyed the bite of crunchy toasted sesame seeds from the rice. You could have this with raita or pickle.
Eggplant Rice
Ingredients:
For cooking Rice:
- Basmati Rice- 1 cup
- Water- 1 1/4 cups
- Salt- little
For making Eggplant
- Oil- 1 tbsp
- Dry red whole chili- 2
- Mustard seeds- 1tsp
- Onion, chopped-1
- Ginger-Garlic paste- 1tbsp
- Tomato, chopped-1
- Eggplant, diced- 3-4 cups or (3 Japanese eggplant or 1 American eggplant)
- Red chili powder- 1 tsp
- Turmeric powder-1/4 tsp
- Coriander powder- 2 tsp
- Roasted Sesame seeds- 1/4 cup
- Cilantro, chopped- 2 handfuls
- Salt- to taste
Instruction
- Toast the sesame seeds in a pan till it turns light golden in color and keep aside.
- Cook the basmati rice in a rice cooker along with water and little salt.
- Dice the eggplant and put it in a bowl filled with cold water to prevent the eggplant from getting brown in color.
- Heat a wide non-stick cooking pan over medium heat, add the oil.
- When the oil gets hot, add dry red whole chili and mustard seeds, let mustard seeds splutter.
- Add the chopped onions, salt and saute till it turns tender.
- Add the ginger-garlic paste, saute for a minute.
- Add tomatoes and eggplant.
- Cover the pan with its lid and let the vegetables get cooked.
- Let the eggplants turn tender.
- Add the chili powder, turmeric powder and coriander powder.
- Combine with the veggies and let cook for few minutes.
- Add the chopped cilantro.
- Add the cooked basmati rice to the cooked eggplant, combine well.
- Sprinkle the toasted sesame seeds over the eggplant rice and give it a stir.
- Serve the rice along with Raita or Pickles.
Tips:
- Adding sesame seeds is just optional.
Eggplant Rice
Ingredients
For cooking Rice
- Basmati Rice- 1 cup
- Water- 1¼ cups
- Salt- little
For making Eggplant
- Oil- 1 tbsp
- Dry red whole chili- 2
- Mustard seeds- 1tsp
- Onion, chopped-1
- Ginger-Garlic paste- 1tbsp
- Tomato, chopped-1
- Eggplant, diced- 3-4 cups or (3 Japanese eggplant or 1 American eggplant)
- Red chili powder- 1 tsp
- Turmeric powder-1/4 tsp
- Coriander powder- 2 tsp
- Roasted Sesame seeds- ¼ cup
- Cilantro, chopped- 2 handfuls
- Salt- to taste
Instructions
- Toast the sesame seeds in a pan till it turns light golden in color and keep aside.
- Cook the basmati rice in a rice cooker along with water and little salt.
- Dice the eggplant and put it in a bowl filled with cold water to prevent the eggplant from getting brown in color.
- Heat a wide non-stick cooking pan over medium heat, add the oil.
- When the oil gets hot, add dry red whole chili and mustard seeds, let mustard seeds splutter.
- Add the chopped onions, salt and saute till it turns tender.
- Add the ginger-garlic paste, saute for a minute.
- Add tomatoes and eggplant.
- Cover the pan with its lid and let the vegetables get cooked.
- Let the eggplants turn tender.
- Add the chili powder, turmeric powder and coriander powder.
- Combine with the veggies and let cook for few minutes.
- Add the chopped cilantro.
- Add the cooked basmati rice to the cooked eggplant, combine well.
- Sprinkle the toasted sesame seeds over the eggplant rice and give it a stir.
- Serve the rice along with Raita or Pickles.
Notes
Adding sesame seeds is just optional.
