- 2 cups Cooked Rice (Basmathi)
- 2 eggplant(medium size - chopped)
- 1Tomato (chopped)
- 1 Large onion(chopped)
- 4 cloves Garlic (cut into half)
- 4 nos Green chillies (cut into half)
- 1 Sprig Curry leaves
- 2 Tbsp oil
- 1 Tsp mustatd seeds
- 1 tsp urad dal
- 1 Cinnamon stick (1/2")
- 2 nos Cloves
- 1 tsp Red chilly powder
- 1/4 tsp turmeric powder
- 1/2 tsp Garam masala
- 1 tsp black pepper powder
- 1 tsp G/G Paste (Ginger/Garlic)
- 1/2 cup Tamarind water
- Salt to taste.
Cook the rice and set aside.
Heat oil in a kadai, add mustard seeds and urad dal.
When the mustard seeds pop, add curry leaves,cinnamon,cloves, onion, green chillies and saute.
Add chopped eggplant, garlic.When the eggplant is coated in oil, add tomato, G/G paste,red chilly powder,pepper powder, turmeric powder and garam masala.
When the spices are nicely coated add salt and tamarind water.
Cover and cook thill the egg plant is cooked weel.(add water as required.)
When the eggplant mixture is cooked , add it to the rice.
Serve with pickle or curd.