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Also known as “Curried brinjal or aubergine rice”. This recipe has been tried and test by Paolo. If you like things nice and spicy give this dish a try!

Ingredients:

• 4 cups rice, cooked
• 2 cups sliced Japanese aubergines (cut them in half lengthwise, then slice into 1/2-cm thick half-moons)
• 2 tsp ginger-garlic paste
• 2 fresh green chillies, cut into very thin rounds (optional)
• 1 tsp salt
• 4 tsp oil
• 2 medium onions, sliced thin
• 1 tsp coriander powder
• 1 tsp whole cumin seeds
• 1 tsp mustard seeds
• 5-6 fresh curry leaves
• 1/2 tsp garam masala (optional)
• 2 tsp fresh coriander leaves, for garnish

Method:

1. Sprinkle salt over the aubergines, then mix with the ginger-garlic paste. Place in a colander, and put something heavy on top (a large bowl of water is what I used), so that the bitter juices drain away.
2. In a pan, heat 2 tsp oil and pop the mustard seeds and green chillies if using. Add in the sliced aubergines and stir well.
3. Cook on medium high, stirring occasionally, until the aubergine is cooked and acquiring brownish spots. Set aside.
4. In a large pan, heat the remaining oil. Add the curry leaves, cumin seeds, coriander powder and garam masala and fry for 30 seconds until the cumin seeds turn a darker shade of brown.
5. Add the sliced onions, mix well and cook on medium high, until they start to turn golden brown. (Add an extra tsp of oil if you wish.)
6. Put in the rice and stir well, keeping it on the heat until it is warmed through. Mix in the cooked aubergines and check for salt.
7. Serve hot with a side of chilled tomato or cucumber raita, pickle and papads.

Thanks for the recipe Paolo.

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I love rice, especially in puddings and meat dishes, but savoury rice is something extra special. I can eat this dish hot or cold, any time of year. Super easy and utterly delicious - go on, dive in!

Ingredients:

• 1 mug of rice (brown or white)
• oil
• salt
• red pepper, 1 small onion
• 2 ripe tomatoes
• 1 stick celery

Method:

1. Prepare plenty of rice. You can use brown rice or white rice, but bear in mind white rice cooks quicker and has a smoother texture to brown. I do about 1 mugful of raw rice, this will serve plenty of people. Remember if you keep kosher, you will need to check the rice first (if you do not keep kosher, then you can ignore this bit).
2. Place the rice in a large saucepan (having rinsed it first) and add a tsp of oil and a tsp of salt. Mix the rice well so that each grain of rice is covered in a thin film of oil.
3. Pour on plenty of boiling water, bring the rice to the boil, and let it simmer for about 25-35 minutes.
4. Drain the rice once it is soft and set it aside. Do not run the rice under cold water!
5. In a blender, using the big chopping blade (or a good sharp kitchen knife), chop up 1/3 of a big red pepper, 1 small onion (or use red onion), 2 ripe tomatoes, and 1 stick of celery. You want the vegetables to be chopped into quite small pieces, but not mush!
6. In a large frying pan, heat a little blended olive, or sunflower oil. Then add the vegetables and fry them until soft. Add a little seasoning. Do not brown the vegetables.
7. Add the cooked rice to the frying pan and combine the rice and vegetables together, making sure you heat it all thoroughly on a medium light (for at least 5 minutes, possibly 10). If the rice needs a little more liquid, then add a little water or stock.
8. Serve the savoury rice with a nice meat dinner straight away, or allow it to cool in the fridge overnight, then take it out of the fridge 1/2 an hour before serving as an accompaniment to a cold roast chicken salad. Deeeelicious!

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