Ingredients
Curry leaves- 3
Eggplant- 1 large sliced lengthwise
Green pepper- 1 sliced lengthwise
Red pepper- 1 sliced lengthwise
Onion- 1 large sliced lengthwise
Garlic - 3 cloves minced
Turmeric powder- 1/2tsp
Salt- as per taste
Cooked basmati rice- 4 cups
Whole cashews- 4 fried for garnish
Dry roast and grind coarsely
Gram dhal- 1tbsp
Urad dhal - 1tbsp
Coconut powder- 1tbsp
White sesame seed- 1tsp
Cinnamon- 2"
Cloves- 2
Fennel seeds- 1tsp
Dried red chilies- 3
Coriander seeds- 1tsp
Method
- In a large pan, heat 1 tbsp of butter and 1 tbsp of oil. Add curry leaves and let it splutter.
- Add minced garlic, onions and saute till the onions are soft. Add peppers and eggplant.
- Sprinkle with turmeric powder and salt. Close the pan with a lid and cook for 10 minutes.
- When the veggies are soft, add the ground powder and mix well. Let it cook uncovered for 5 minutes.
- Add the cooked rice and mix gently until the rice is well coated with the veggie mix.
- Garnish with cashews and serve warm with a side of potato chips.