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Description
Cooking Time
Preparation Time : 60
Cook Time : 20
Total Time : 80
Ingredients
Serves 2
1 cup Basmati rice, soaked for an hour
4-5 long eggplants, chopped to 1
2-3 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/4 tsp. asafoetida
1 sprig curry leaves
8-10 peppercorns
1/2 tsp. turmeric powder
1 tsp salt or to taste
3 tbsp. goda masala
12-15 roasted cashew nuts
1 tsp chopped coriander leaves
Directions
Heat oil in a pan and temper with the cumin seeds and mustard seeds. After it stops spluttering, add the asafoetida, peppercorns and the curry leaves.
Now add the chopped eggplants, turmeric powder and salt and saute till light brown. Add the rice, half of the cashew nuts, goda masala and 1 1/2 cups water.
Pressures cook for 2 whistles. Serve, garnished with cashew and coriander leaves.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
