Long long ago, so long ago…When I was a Middle School student there was this series written by Chef.Sultan Moideen in the magazine Vikadan about cooking, about his travels and experiences with people from a street side vendor to a VIP. Those recipes were very simple and delectable.One such recipe was this eggplant and garlic fried rice, which essentially is rice mixed with the traditional eggplant and garlic gravy. My mom and sister tried it one Sunday(Those were the days when I entered kitchen only to eat..Bliss!) and it became a regular dish on our table when guests turn up and also for usual weekend lunches.
Ingredients: (Serves 3-4)
Cooked basmati rice 1.25 cups
Medium size purple Indian eggplants- 2
Finely chopped onion- 1 cup(I used one whole red onion)
Garlic- atleast 6-8 cloves
For the batter:
Cornflour- 1 tbsp
Red chili powder- 1/2 tsp
Salt- to taste
Water- just enough to make a thin batter
Oil- to deep fry
For the rice:
Red chili powder- 1/2 tsp
Kitchen King Garam masala powder- 1/2 tsp
Sriracha hot sauce- 1 tsp
Soy Sauce- 1tbsp
Salt to taste
Cornflour- 1/2 tbsp
Water- 2 tbsp
Oil- 2 tbsp
Slice the eggplants into thin rounds(like a coin). Make a thin batter with cornflour, water, red chili powder and salt. The batter should not be thick like bajji batter but just thick enough to coat the eggplant, thats all.
Heat oil in a deep bottomed pan/kadai.
Dip the eggplant in this batter and deep fry. The eggplant will look as it is(not like coated by a batter even after frying but that is how it has to be). Set aside.
Now again, heat about a 1tbsp of olive oil/vegetable oil in a wok. Add the finely chopped onions and stir fry well for 2-3 minutes.
Add garlic and stir fry again for 2-3 minutes. Do not add salt now. Set the fried onions and garlic aside.
Heat the remaining 1tbsp of oil in the same wok, add red chili powder, garam masala powder, salt and sriracha hot sauce. When they sizzle add the fried onions,garlic and the deep fried eggplants stir fry once or twice to mix well. Add less than 1/4 cup of water just to cook the eggplant bajjis and to make a gravy. When the gravy has simmered for 5 minutes or so, mix 1/2 tsp cornflour in 2tbsp water and add it to the gravy to thicken it. Stir well to mix.
Now add the cold cooked rice(as the grains will be separated) to the gravy, sprinkle the soy sauce on top and mix slowly without breaking the bajjis or the rice. Serve with gobi manchoorian or raitha or any sauce of your choice.
Though the original recipe calls for eggplant baajjis, once you make it, you can even make a combo like onion and eggplant bajjis to go into the gravy. Or just make some jeera rice and have it with the eggplant gravy.
Maha presented me with two awards last week- Versatile blogger and Inspirational blog award, thanks for the awards Maha. More about me as per your rules are coming up with the next post!