|Preparation time||40 minutes|
|Serving Size||1/6 recipe|
|Calories Per Serving||Approximately 411 per serving|
1.Cook the rice with 3- 31/2 cups water and keep aside.Fluff with a fork.
2.Heat the ghee or oil in a pan and add the mustard seeds and let splutter, add the chana dal and urad dal and saute, add the curry leaves, peanuts and cashews and turmeric and saute for 1-2 minutes until light brown.Transfer to a bowl and keep aside.
3.In the same pan add the eggplants and salt and saute until the eggplant is cooked but not mushy.
4.Once the eggplant is cooked, add the vangibath powder and the tempering and mix well.
5.Transfer this mixture to the cooked rice and mix well with a fork.
A fork helps to not break the rice particles and mixes evenly.
Serve with a squeeze of lemon juice
Do not over cook the eggplant it will turn to mush and get the rice soggy.
You can also add bell peppers to this recipe.
If you dont like it spicy you can reduce the number of red chili you add to the powder