Story ProgressBack to home
Eggplant and Spicy Rice with Nuts Recipe
Short grain rice cooked with marinated baby eggplants, cashews, raisins and almonds. Served hot with a cold onion raita.
- Total Cook Time 11 mins
- Prep Time 10 mins
- Cook Time 01 mins
- Recipe Servings3
- Medium
Ingredients of Eggplant and Spicy Rice with Nuts
- 6 baby egg plants
- 150 gms short-grain rice
- 2 tsp green chilly paste
- 1 tsp cumin
- 1/2 tsp cracked black pepper
- 2 inch strip of cinnamon
- 1/2 tsp sesame
- Halved cashew nuts
- Halved and roasted almonds
- 20-25 soaked raisins
- 1 small cup ripe tomato, finely chopped
- 1 cup french beans cut one inch
- 2 tsp ginger, julienne
- 2 buds of clove
- Vegetable stock
- 1 thinly sliced big onion
- Oil to fry
- 50 gms paneer, cut into small pieces
- Dry red chillies
- Salt to taste
- Turmeric
- Cardamom
How to Make Eggplant and Spicy Rice with Nuts
HideShow Media1.
Cut the eggplants partially into 4 sections.
C
2.
In a pan, dry roast cinnamon, pepper, clove, dry red chillies, sesame and grind into a coarse paste.
C
3.
Apply over the eggplant inside out and allow to marinate.
C
4.
In a cooker, heat some oil, throw in the cumin and cardamom and allow to crackle, add the onions & turmeric and saute for 5-7 minutes.
C
5.
Now add julienned ginger, tomato, french beans, green chilly paste and allow to cook for 3-5 minutes.
C
6.
Now add the rice, salt, paneer along with the stock and cook till the rice is fully done.
C
7.
In a thick deep pan, heat oil and deep fry the marinated eggplants till completely cooked.
C
8.
Gently dress the fried eggplants with all the roasted cashews and almonds. Mix the soaked raisins into the spicy rice prepared.
C
9.
Serve hot with onion raita.
C
10.
Note: Garlic is optional.
C
Tags: