BRINJI RICE

Brinji, one of the most delicious dish one gets to eat. Sure it does taste different, still it's something that's very unique. I remember my dad used to get me this Brinji from Das Prakash hotel Chennai, 20-25 years back with deep fried bread slices. There were two types of brinji, ordinary and the special one. The ordinary is slightly  kuruma gravy based and the special one is that of pulao type. The taste still remains in my taste buds, and I was happy that, when I cooked I felt it almost matched to the same taste. dEven this Brinji can be prepared for lunch box. It is a one pot meal and very healthy too.

INGREDIENTS

Basmati Rice               - 2 cups
Onions                           - 2 nos medium
Mixed vegetables      – 1 cup (potato, carrot, beans, peas)
Coconut milk              – 4cups (from one small coconut)
Cloves                             – 3 nos
Cardamom                   – 3 nos
Cinnamon 1 "piece     - 2 nos
Bay leaf                           – 2
Oil                                    – 2 tbsps
Ghee                                 - 2 tbsps
Salt                                   – to taste

INGREDIENTS FOR WET GRINDING

Fennel seeds             - 1 tbsp
Red chillies                - 4 nos
Green chillies          – 4 nos
Ginger                         – 1 ½ inch piece
Garlic                           – 8 cloves 

Grind the above ingredients to a smooth paste and keep aside.

FOR GARNISHING

Bread cubes               - from 5 to 6 slices.

Cut the bread slices to medium sized cubes and deep fry in hot oil.

METHOD

Soak the basmati rice in water for 15 minutes.

Grind the coconut with little water to get a thick milk.

Heat the oil in a pressure cooker, add the cloves, cardamom, cinnamon and the bay leaf.

Sauté for 1 minute, then add the onions chopped as julienne and sauté till lightly browned.

Once the onions are brown, add the spice paste and fry for another 5 minutes on a low flame

Add the chopped vegetables and fry for 2-3 minutes.

Drain the rice. Add the rice to the cooker and gently fry for 2 to 3 minutes. Add cups of coconut milk and stir well so that it gets mixed properly. Add the required salt.and cover cook for 1 whistle.

Transfer it into a serving bowl and decorate with fried bread cubes.

Vegetable brinji is ready to serve.

Serve hot with Onion raitha.