How to make Brinjal Pulao -

Vangi Bhaat.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Baby Brinjal, Rice (चावल)

Cuisine : Indian

Course : Rice

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For more recipes related to Brinjal Pulao checkout Kathrikai Bhaath. You can also find more Rice recipes like Chicken Kheema Pulao Hare Moong Ki Khichdi With Palak Acharya Khichdi Red Lentil Rice

Brinjal Pulao

Brinjal Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Brinjal Pulao Recipe

  • Baby Brinjal cut into four pieces 8-10

  • Rice boiled 1 1/2 cup

  • Oil 5 tablespoons

  • Split Bengal gram (chana dal) 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 6

  • Curry leaves 1 sprigs

  • Onions,sliced 2 medium

  • Green chillies,slit 4

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Tamarind pulp 1 1/2 tablespoons

  • Masala powder

  • Black peppercorns 1 teaspoon

  • Whole dry red chillies 4

  • Fennel seeds (saunf) 1/2 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Cloves 2

  • Green cardamoms 2

Method

Step 1

Wash and boil rice in plenty of water till three-fourths done. Drain well, mix two tablespoons of oil and set aside to cool.

Step 2

Cut brinjals into four keeping the stem intact. Soak chana dal for about ten minutes, drain and keep aside Heat two teaspoons of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.

Step 3

Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and soaked chana dal. Fry till well-roasted and light brown in colour. Add onions and sauté till it turns pink. Add green chillies and stir.

Step 4

Add brinjals and stir-fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt. Mix and add tamarind pulp.

Step 5

Add the masala powder and cook till brinjals are almost done. Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle two tablespoons of water, cover and cook till the rice is soft and completely cooked.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.