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Kannada Koota and Sangha

 

NORTH KARNATAKA STYLE

Brinjal Masala Rice

Required:
1. 500 gms Rice (Basmati) (soaked and drained),
2. 200 gms Brinjal (Black Round one) (cut into 1 inch cubes),
3. 1 ½ tbsp coriander seeds Roasted,
4. 3 - 4 1 inch pieces of cinnamon sticks,
5. 1 tsp of cumin seeds
6. 1 tsp of Mustard seeds,
7. ½ tsp of cloves,
8. ½ tsp of Black Pepper corns (seeds),
9. 1 ½ inch of ginger (paste or grated) salt to taste,
10. ½ cup grated coconut,
11. 2 tsp of green chilly paste,
12. Coriander leaves (chopped),
13. Turmeric powder.

First fry all the ingredients i.e. from coriander seeds to pepper seeds and make powder. Take ghee or oil and heat in a vessel. Add mustard seeds and cumin seeds. When they start splutter, add ginger paste fry till it becomes brown. Then add drained rice and powdered masala, turmeric powder. Mix them well and fry for a 5 minutes and add water salt, green chilly paste, half of grated coconut. Cover the lid and cook till rice is ¾th cooked. Now add brinjal and cook till brinjal and rice is done and garnish with chopped coriander leaves and grated coconut serve hot with Raitha or you can serve with ghee and lime juice.

 

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