3/4 pound eggplant, cut in 1/2 inch cubes
2 cups brown rice
1 quart water
2-1/2 teaspoons turmeric
4 tablespoon butter
1 teaspoon poppy seeds
1-1/2 teaspoons mustard seed
1 teaspoon garam masala
1/2 teaspoon ground coriander
1 pinch cayenne
black pepper
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, crushed

Put the rice in a heavy bottomed saucepan with the water, 1 teaspoon salt and 2 teaspoons of the turmeric. Bring to a boil, then cover and simmer for 45 minutes.

In a large saucepan, heat the butter. Add the poppy and mustard seeds. Stir for 2 minutes and then add the remaining turmeric, the garam masala, coriander, cayenne, and black pepper. Cook for 2 minutes; stirring. Add the eggplant, red pepper, and onion. Cook gently until the vegetables are tender (10 minutes). Add the garlic and continue to cook (2 more minutes). Mix vegetable mixture into rice.

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