Brinjal rice

I love brinjals in any form, be it our normal podi curry or Bagara baingan(this recipe is in my to-do list for a long long time) or Brinjal Kothsu. I have tried to give a very simple Brinjal rice recipe. If you want to make vangi bath, use cloves and cinnamon while making the masala. This measurement is for one cup(150 gms) of uncooked rice.

Ingredients
Brinjal - 7-8 medium sized
Tomato - 1 medium
Turmeric - 1 tablespoon
Salt to taste
Sesame oil - 1-2 tablespoons

For the masala
Small onions - 7-8(if you don't have this, use normal big one)
Red chillies dried - 4-5
Coriander seeds - 1 tablespoon
Channa dhal - 1 tablespoon
Urad dhal - 1 teaspoon
Coconut fresh grated - 1-2 tablespoon
little salt for the masala
Garnishing
Coriander leaves, curry leaves and roasted peanuts

Procedure
1. Pressure cook one cup of raw rice or boiled rice. Spread on a plate and allow it to cool.

2.Slit the Brinjals and tomato vertically. Soak it in salt water to prevent colour change due to oxidation.

3. In a kadai add a teaspoon of oil, saute all the ingredients mentioned for making for masala, SEPARATELY. Allow it to cool and make a smooth, thick paste with little salt. We don't want the masala to be bland while adding to the rice.

4. In a kadai, add a tablespoon of oil(preferably sesame oil). Season it with mustard. Add the Brinjals with required salt and turmeric.

5. Wait till brinjals are half-cooked. Add the tomatoes. Simmer and cook until the brinjals are nice and tender.

6. Now add the ground masala paste little by little. Mix well and switch off the stove.

7. Now fold in the rice and mix. Do it slowly so that brinjals don't get mashed while mixing.

8. Garnish it with curry leaves, coriander leaves and roasted peanuts. Serve it with any curd based side dish. I made capsicum cucumber raitha and it was yummy.