This is a delicate, mildly seasoned rice coming from the South Indian and Maharashtrian tradition, unique in its garnish of whole pan-fried stuffed eggplants. The special appeal of this recipe is in the tiny eggplants, only 2–3 inches (5–7.5 cm) long and weighing about 2 ounces (60 g) each. The white or purple oval types are occasionally found in Indian grocery stores or gourmet greengrocers. An alternative is the slim, 4-inch (10 cm) purple-black Japanese variety. The eggplants are slit into quarters and stuffed with a mixture of pan-roasted spices, chickpea flour and yogurt. Serve this scrumptious main dish rice with a fresh tossed green salad, Spicy Cauliflower with Braised Tomato, Double-Dai Soup and Griddle-Baked Whole Wheat Bread for a nutritious lunch or dinner.
Preparation time (after assembling ingredients): 40 minutes
Cooking time: 50–60 minutes
Serves: 5 or 6
• 1½ cups (130 g) basmati or other long-grain white rice
• 5–6 baby oval eggplants, 2½–3 inches (6.5–7.5 cm) long, or 5–6 slim 4-inch (10 cm) eggplants
• 1 teaspoon (5 ml) fennel seeds
• 1 teaspoon (5 ml) cumin seeds
• 2 teaspoons (10 ml) coriander seeds
• 1½ tablespoons (22 ml) chickpea flour
• ¾ teaspoon (3.5 ml) turmeric
• ¼ teaspoon (1 ml) paprika or cayenne pepper (or as desired)
• 3 tablespoons (45 ml) plain yogurt
• ⅓ teaspoon (1.5 ml) salt for the eggplant
• 5 tablespoons (75 ml) ghee or vegetable oil
• 1 teaspoon (5 ml) split urad dal , if available
• 1 teaspoon (5 ml) black mustard seeds
• 8–10 curry leaves, preferably fresh
• 1–2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers
• 2⅓–2⅔ cups (550–630 ml) water
• 1 teaspoon (5 ml) salt for the rice
• ¼ teaspoon (1 ml) freshly ground black pepper
• 5 or 6 lemon or lime wedges or twists for garnishing
• a few sprigs of fresh parsley or coriander leaves for garnishing
1. If basmati rice is used, clean, wash, soak, and drain as explained on page 6 .
2. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Meanwhile, combine the fennel seeds, cumin seeds, coriander seeds and chickpea flour in a heavy frying pan and, stirring, dry-roast them over moderately low heat for about 5 minutes or until the seeds are toasted and the chickpea flour turns reddish-brown. Transfer the mixture to an electric coffee mill or a stone mortar and reduce to a powder.
4. Combine the roasted spices, turmeric, paprika or cayenne, yogurt and ⅓ teaspoon (1.5 ml) of salt in a small bowl and mix into a smooth paste. With a knife blade, gently smear the paste equally into the cuts in the eggplants.
5. Heat 3 tablespoons (45 ml) of the ghee or oil in an 8-inch (20 cm) nonstick frying pan over low heat. Place all of the eggplants in the pan, cover with a lid and cook for about 8 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 8 more minutes. Remove the lid. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Remove and set aside in a warm oven.
6. Heat the remaining 2 tablespoons (30 ml) of ghee or oil in a heavy 2-quart/liter nonstick saucepan over moderate heat until it is hot but not smoking. Toss in the split urad dal and mustard seeds and fry until the dal is reddish-brown and the mustard seeds turn gray and sputter and pop. Drop in the curry leaves and green chilies and fry for 2–3 seconds, following immediately with the rice. Stir-fry for 2 minutes or until the rice grains glisten with ghee . Add the water, salt and pepper and bring to a full boil. Reduce the heat to very low and cover with a tight-fitting lid. Gently simmer without stirring for 20–25 minutes or until the rice is dry, tender and fluffy. Turn off the heat and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up.
7. Remove the cover and fluff the rice with a fork immediately before serving. Spoon into a warmed flat chafing dish or serving platter and garnish the top with a ring of the cooked eggplants, the lemon or lime wedges or twists, and parsley or coriander in the center.
