Rice with aubergine, coconut and cashews

Name: Rice with aubergine, coconut and cashews
Yield: Serves 4
Cuisine: India
Ingredients: 5 cloves; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 30 ml/2 tbsp desiccated (dry unsweetened shredded) coconut, ground until fine; 1 large aubergine (eggplant); cucumber raita, to serve; 30 ml/2 tbsp cashew nuts; 1 large onion, finely sliced; 50 g/2 oz/4 tbsp ghee or unsalted butter; 2.5 cm/1 in piece of cinnamon stick; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp garam masala; 225 g/8 oz/generous 1 cup basmati rice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe, Vangi Bhat, is from the coastal state of Karnataka where people generally eat a range of vegetarian and seafood dishes cooked with coconut. This makes a delicious and substantial vegetarian main course. Serve with cucumber raita for a balanced meal.

Ingredients

225 g/8 oz/generous 1 cup basmati rice
1<

Asia
India
Karnataka
Main course
Gluten-free
Vegetarian

Method

Wash the rice until the water runs clear. Soak in a bowl of cold water for 20 minutes and leave to drain in a sieve (strainer).
Cut the aubergine into quarters lengthways, then cut each quarter into 1cm/½in chunks. Soak in a bowl of cold salted water for 15–20 minutes, then rinse well.