Brinjal / Eggplant / Katharikai Pulav

This rice is yet another easy one pot meal. Perfect afternoon school / office lunch box. When I bought eggplant I had baingan bharta in my mind. As the week pass by whole plan changed due to various reasons. At the end of week I still was left with eggplant in the fridge. Normally weekend lunch is variety rice. So I have decided to do simple brinjal pulav. It tasted pretty good and everyone loved it. I have taken base recipe from Mallika Badhrinath and made some changes to it according to our prefrence
Ingredients

Bastmathi (Bastmati) rice - 1 cup
Eggplant / brinjal - 1/4 kg
Cardamoms - 2
Cinnamon - 1/2 inch piece
Bay leaves - 2
Star / Anise seed (masala) - 1
Mustard seeds - 1/4 teaspoon
Curry leaves - 10-15
Cashew nuts - 1 tablespoon
Salt per taste
Onion - 1 Medium (finely chopped)
Oil - 2 teaspoon
Coriander leaves - 1 tablespoon
Lemon Juice - 2 teaspoon

Grind together

Grated coconut - 1 tablespoon
Black Pepper - 1/4 teaspoon
Coriander seeds - 3/4 teaspoon
Bengal Gram Dhal - 1 teaspoon
Urad dhal - 1/2 teaspoon
Red chillies - 3-4
Asafoetida - a pinch
Turmeric powder - 1/4 teaspoon
Oil - 1/2 teaspoon

Method:

Fry the spices under grind together section with 1/2 teaspoon of oil and when it cools down grind to fine powder. 
Wash and soak the rice for 10 mins. Drain the water and keep it aside

Cut the brinjal into one inch pieces and leave it in the water till you need it. Heat the kada and add oil. When it is hot add cardamoms, bay leaves, star seed, cinnamon and mustard seeds. When it start to pop add onion and curry leaves. Fry till onion is soft. Add brinjal and fry for another 3-4 mins. Add salt and masala powder. 
Mix well and fry for another 2 mins. Add 2 cups of water. It it boil. Add rice and mix well. Check for the salt and add if required. Close the lid and cook the rice. Stir in between. Add Lemon juice mix well. Let it cook for another min
Enjoy the rice with your favourite raitha

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