It’s award winning! Share Food home cook Puja Patil came in as 1st runner up with this dish at the recent ‘Cook with Love’ contest organised by World Kitchen Asia Pacific.
A wholesome dish that makes a hearty meal with a tonne of goodness to share. Add in veggies like green peas, carrots or toufu to make the Coriander Rice dish a whole meal.
Served at special occasions during family functions, prayers - Coriander rice is a rice variety even at marriage buffets in the Maharashtra region (west India). Brinjal curry holds a special place for Puja because it is the first curry she made and mastered after her marriage and is now her my signature dish.
Tip: The brinjal curry taste more flavourful and yummy even if you eat next day 🙂
| Servings | Prep Time |
| 4 person | 20 minutes |
| Cook Time |
| 45 minutes |
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A wholesome dish that makes a hearty meal with a tonne of goodness to share. Add in veggies like green peas, carrots or toufu to make the Coriander Rice dish a whole meal.
|
- 1 cup basmati rice （1杯巴斯马蒂米）
- ½ cup raw cashew nuts （半杯生腰果）
- ¼ tsp mustard seeds （¼茶匙芥末子）
- ½ tsp cumin seeds （½茶匙孜然子）
- ¼ tsp turmeric powder （¼茶匙黄姜粉）
- 1 green chilli slit （1青辣椒，切开）
- 1 leaves sprig curry （1枝咖喱叶）
- 1 purple onion chopped （1洋葱，切碎）
- 2 tbsp coriander powder （2汤匙芫荽粉）
- ½ cup fresh coriander chopped (半杯新鲜芫荽，切碎)
- 1 tsp salt to taste (1茶匙盐，随意)
- 2 cups water add more if required （2杯水）
- ½ cup coriander for garnishing (½杯芫荽，点缀)
- ¾ cup roasted peanuts （¾杯烤碎花生）
- ¾ cup desiccated coconut （¾杯干椰子）
- 3 brinjal medium-size （3个中茄子）
- 1 tsp mustard seeds （1茶匙芥末子）
- 1 tsp cumin seeds （1茶匙孜然子）
- 1 tsp sesame seeds （1茶匙白芝麻）
- ¼ tsp turmeric powder （¼茶匙黄姜粉）
- 10 cloves garlic crushed （10瓣大蒜，压碎）
- 2 leaves sprigs curry （2枝咖喱叶）
- 1 tsp chili powder （1茶匙辣椒粉）
- 1 tbsp coriander powder （1汤匙芫荽粉）
- 1 cup water （1杯水）
- coriander for garnishing （芫荽，用于装饰）
- In a mildly heated frying pan, add oil. Fry cashew nuts till it turns golden brown and crisp. Remove and set aside. （在微热的炒锅中，倒入油。把腰果炒到金黄色。放在一边。
- In the same pan, add in mustard seeds and cumin seeds. After it crackles, reduce the flame to low, add in turmeric powder, green chilli, curry leaves and onion. （在同一锅中，加入芥末子和孜然子。当种子稍微跳动时，降低火，加入黄姜粉，青辣椒，咖喱叶和洋葱。）
- When onion turns slightly translucent, add in coriander powder and chopped coriander. Stir-fry it until it is evenly mixed. （一旦洋葱变得稍微半透明时，加入芫荽粉和切碎的芫荽。搅拌直至均匀混合。）
- Pour in basmati rice, stir gently and blend it with the spices. Add salt and water. Stir till it is evenly mixed. Let it boil on medium flame till all the water is fully absorbed. Cover and let it cook for about 8min – 10 mins. Stir occasionally, and prevent the rice from getting burnt. （倒入巴斯马蒂米, 轻轻搅拌并与香料混合。加盐和水, 均匀混合。让它在中火沸腾，直到水完全吸收。盖上，让它煮8分钟到10分钟。偶尔搅拌，防止米烧焦。如果水在米饭煮熟前被吸干，加入少许的水。）
- Remove the lid to release the steam. Garnish with coriander. （取下盖子，释放蒸汽。放上芫荽点缀。）
- Trim the stems, slit from the bottom and soak it in water. （修剪茎，从底部切开并将其浸泡在水中。）
- In a heated pan with oil, stir fry mustard seeds, cumin seeds and sesame seeds. Let it crackle. （在热炒锅中，倒入油。 倒入芥末子，孜然子和白芝麻，翻炒直到种子稍微跳动。）
- Reduce the flame, add in turmeric powder, garlic, curry leaves, chili powder and coriander powder. Stir-fry till it is well combined. （将火转低，加入黄姜粉，大蒜，咖喱叶，辣椒粉和芫荽粉。翻炒均匀。）
- Add grated peanuts and desiccated coconut and mix well with the spices for 2-3 minutes. Off the flame, let cool. (加入花生和干椰子，并与香料混合至2-3分钟。熄火，冷却。)
Tip: The brinjal curry taste more flavourful and yummy even if you eat next day 🙂
Recipe adapted from Puja Patil @ Changi
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