Ingredients:
1 cup long grain (basmati) rice
5 med. oval(Vangi) brinjals with stems intact
1 tbsp. fresh coriander finely chopped
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala salt to taste 2 tbsp. oil 1 bay leaf, cut into pieces
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1 tsp. butter
Method: Wash, clean and soak rice in 3 cups salted water for 20 minutes.
Cut brinjals into quarters lengthwise, keeping stems attached.
Heat oil, add seeds, bayleaf,allow to splutter. Add asafoetida, curry leaves, stir. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
Drain and save rice from water.
Add rice, stir fry for 2-3 minutes.
Add paste, cook for 2-3 minutes more. Add all other ingredients, stir gently. Add 3 cups saved water.
Add salt to taste. Cover, simmer and cook till rice is done, but no water is remaining.
Serve hot with Rita
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