Brinjal RiceLahsuni Palak Chawal


Why recepie famous for?

Brinjal has a unique flavour that is enhanced by the masala used in this dish. Grind the masala fresh every time, for that tantalizing aroma! Brinjal is rich in both calcium and folic acid, making this dish a nutritional treat too! The Brinjal cook fast, so cook it for just one whistle to avoid overcooking.


For The Powder
2 cloves (laung / lavang)
50 mm (2") piece cinnamon (dalchini)
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
1 tsp caraway seeds (shahjeera)
2 tbsp sesame seeds (til)
1/2 tsp fenugreek (methi) seeds
2 slit green chillies
5 to 6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)

Other Ingredients
1 1/2 cups sliced brinjals (baingan / eggplant)
1 1/4 cups brown rice , soaked for 10 minutes and drained
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
2 cardamoms (elaichi)
12 of cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)


For the powder
Heat a broad non-stick pan, add all the ingredients and dry roast on a medium flame for 1 minute. Keep aside and allow it to cool completely.
Transfer the mixture to the mixer and blend it to a smooth powder. Keep aside.

How to proceed
Combine all the ingredients and the prepared powder alongwith 2½ cups of hot water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.

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