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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.