Baingan Pulao (Eggplant)

Egg plant or Brinjal or Baingan depending on how you call it, is a vegetable with which I have never experimented with a bunch of recipes – its always been in the usual Indian curry or a Middle-eastern dip that my mom would make at home to eat with pita. I did some research on this and came across a Baingan pulao. Kings loves Eggplant, and I wanted to make something different with it and I gave this a shot. Not sure if this is a common recipe out in the world, but if you try this, let me know what you think 🙂

Egg plant or Brinjal or Baingan depending on how you call it, is a vegetable with which I have never experimented with a bunch of recipes - its always been in the usual Indian curry or a Middle-eastern dip that my mom would make at home to eat with pita. I did some research on this and came across a Baingan pulao. Kings loves Eggplant, and I wanted to make something different with it and I gave this a shot. Not sure if this is a common recipe out in the world, but if you try this, let me know what you think 🙂

Summary

    Ingredients

    2 Eggplants: Diced
    3 Onion: Medium sliced
    2 cups Rice: ( Wash and soak rice in water for about 30mins)
    1/4 cup Ghee:
    2 small Cinnamon: pieces
    Cloves:
    Bay Leaf:
    1 – 2 tbsps Garam Masla Powder:
    1 tbsp Tamarind Pulp –
    1 tbsp Coconut: Freshly Scraped –
    Coriander Leaves – Freshly chopped
    Oil
    to taste Salt

    Steps

    1. Start by washing and soaking the rice in some water. Dice the eggplant and soak in water to avoid discoloration
    2. Once you have your onions sliced, heat some oil+ghee in your pressure cooker. I didn’t dump lots of ghee like most pulao and biryani recipes call for (especially since we are working out everyday hehe..)When it was hot, I added the cinnamom stick, the cloves, and the bay leaf, let it saute for about a minute, the smell is just so heavenly (partial credit to the ghee 🙂 ). Next went in the onions and I cooked until that got transparent
    3. I added the eggplant cubes, some salt and sauteed it on high until the eggplant got slightly brown. Add the garam masla powder and tamarind paste. For the masala, you don’t have to stick to my measurement, because it all depends on the flavor that you are looking for
    4. I let this cook by adding a cup of water.Since I used 2 cups of rice for this recipe, (and thus need 4 cups of water), this 1 cup gets deducted from the 4 and I waited to add the 3 cups of water
    5. You will need to check the salt quantity, as you add the water. When the eggplant comes to a boil, add the 2 cups of rice and 3 cups of water. Give it all a good mix, add the coconut (freshly grated / frozen / store bought) and coriander leaves. Add some salt if needed and close the lid
    6. I let it go for a whistle and switched the stove off. Serve this hot with some home-made raita!

    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s