easy brinji rice recipe | vegetable brinji | veg brinji | brinji sadam
INGREDIENTS FOR MASALA PASTE:
handful mint / pudina
2 pods cardamom
½ inch cinnamon
1 tsp fennel / saunf
2 tbsp water
2 tbsp ghee / clarified butter
1 tbsp oil
4 bay leaf / tej patta / brinji ilai
1 star anise
2 pods cardamom
1 onion, sliced
1 tsp ginger garlic paste
3 chilli, slit
1 tomato, chopped
½ carrot, chopped
2 tbsp peas / matar
½ potato / aloo, cubed
7 florets cauliflower / gobi
5 beans, chopped
1 tsp salt
few curry leaves
1 cup water
1 cup coconut milk
1 cup basmati rice, soaked 20 minutes
2 tbsp coriander. chopped
2 tbsp mint / pudina, chopped
Firstly, prepare the masala paste by taking handful coriander, handful mint, 2 pods cardamom, 4 clove, ½ inch cinnamon, 1 tsp fennel in a blender.
Blend all to smooth paste adding 2 tbsp water.
Now in a cooker heat 2 tbsp ghee and 1 tbsp oil.
Add 4 bay leaf, 1 star anise, 2 pods cardamom and saute until it turns aromatic.
further add 1 onion followed by 1 tsp ginger garlic paste and 3 chilli, then saute well.
Add 1 tomato and saute until tomato turns soft and mushy.
Add ½ carrot, 2 tbsp peas, ½ potato, 7 florets cauliflower, 5 beans and 1 tsp salt.
Saute for a minute until veggies turn aromatic.
Add in prepared masala paste and few curry leaves.
Continue to saute for a minute until raw flavour disappears.
Pour 1 cup water and 1 cup coconut milk. mix well and get to a rolling boil.
Further add 1 cup basmati rice (soaked 20 minutes) then give it all a good stir.
Sparingly add 2 tbsp coriander and 2 tbsp of mint.
Cover and pressure cook for 2 whistles on medium flame.
Finally, cool slightly and enjoy brinji rice with raita.