Spicy Rice with Aubergine/Eggplant

Name: Spicy Rice with Aubergine/Eggplant
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: For 2 people
Cuisine: India
Ingredients: Salt and pepper to taste; 310 g/11 oz/3 cups cooked rice (preferably Basmati); 8 baby aubergines/eggplants, fried whole in hot oil for 3–4 minutes; 2 tbsp Gunpowder; ½ tsp lemon juice; ⅛ tsp turmeric; ½ tsp chopped fresh ginger root; ½ tsp mustard seeds; 2 tbsp oil

Preparation info

For
2
people

Difficulty
Easy
Ready in
20 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is a hot and interesting South Indian pulao that can be made with leftover cooked rice. The baby purple aubergines/eggplants can be replaced by one large one, cut into cubes before frying.

Ingredients

8 baby aubergines/eggplants, fried whole in hot oil for 3–4 minutes
2 tbsp oil
½

Method

Heat the oil in a wok or large frying pan. Add the mustard seeds, stir for 1 minute, then add the ginger and turmeric. Stir continuously for another 1 minute. Add the aubergines/eggplants and rice and keep stirring and tossing until the rice is hot. Then add the lemon juice and Gunpowder, and salt and pepper to taste. Stir around for 1 more minute and serve hot.