Field beans, eggplant rice recipe - field beans, brinjal rice - Katharikkai, Mochai rice - One pot meal - Rice recipes - Lunch recipes

I had 1/4 cup pasta sauce (Indian style) left over in the fridge. I was in a rush and needed to make some dish for lunch. Thought of using the pasta sauce for rice. It came out pretty well. In the video you can see the sauce is more. I used it for Pasta as well as rice. This masala can be used as a sandwich stuffing or stuffing for rolls. My kids who are not big fan of eggplant liked this one due to the flavour from pasta sauce. Any do try out and let me know your feedback

For Pasta Sauce

Olive oil - 1 tablespoon
Garlic - 4 pods (chopped)
Onion - 2 (Medium, Sliced)
Tomaotes - 2 (small, I have used Roma)
Cashew nuts - 1 handful (Soaked)


Cooked rice - 1.5 cup
Turmeric powder - 3/4 teaspoon
Cumin seeds - 1 teaspoon
Sesame oil - 1.5 teaspoon
Curry leaves - 10
Salt to taste
Coriander leaves  - 1 tablespoon
Pasta sauce - 1/4 cup
Eggplant / Brinjal / Katharikkai - 2 cups (sliced)
Field Beans - 3/4 cup (Outer skin removed)


Heat olive oil, Add garlic fry for 1 min Add onion and salt. Fry till transparent
Add tomatoes and fry till mushy. Add Sambar powder and fry till raw smell goes off
Add cashew and fry for another 2 min. Switch it off
Let it cool down. Grind to smooth paste. Store it in air tight container till u need it

Add Sesame oil. add cumin seeds. let it crackle. Add curry leaves. Cut brinjals, Salt. Mix well. Close it with lid and let it cook
Add field beans, Salt, Turmeric powder, sambar powder
Add 1/4 cup sauce. Mix well. let it cook for 2 mins. Add 1/4 cup of water. Cook till vegetables are cooked
Add cooked rice. Mix well. Adjust salt and add coriander leaves. Mix well
Serve hot