Рецепт Kathirikai Sadam
For the second day of the week it is Brinjal rice. A variety rice that does not take instant liking by many and it has to grow on you to appreciate the dish. Surprisingly the H in the family is quite fond of it whereas I fall in the former category. A very simple dish and the veggies cook fast enough to reduce the standing time in the kitchen.
Kathirikai Sadam
- Mixed rice made with large variety of Brinjals
- Prep Time: 10 Mins | Cook Time: 10 Mins | Total Time: 20 Mins | Serves: 2
- Ingredients
- 1 Cup Rice, preferably Basmati rice
- 1 tsp Oil
- Salt to taste
- 1 Tbsp Butter or oil
- 2 Red chillies
- 1/2 tsp Cumin seeds
- 1 Medium sized Onion, finely chopped (optional)
- 2 Cups finely diced Brinjals, the larger variety
- 1/4 tsp Turmeric powder
- 1 Tbsp Curry powder
- Salt to taste
Few finely chopped coriander for garnishing
Instructions
Pressure cook the rice with little oil and salt. Let it cool and then fluff it up with a fork to separate grains.
Heat butter or oil in a pan. Once it is hot, add the cumin seeds and red chillies.
Then add the chopped onions sauté until it turns golden brown.
Then add the diced brinjals; add little tamarind water and let it become soft and tender.
Then add the curry powder and salt; mix and then add the cooked rice. Mix well again and check for taste and adjust if needed.
Turn off the flame and add the coriander leaves.
Notes
Cooking the brinjal in tamarind helps in reducing its tartness. So add tamarind water to cook the brinjals.
This post is for Blogging Marathon 58 under the theme "Rice dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58 here.