INGREDIENTS & DIRECTIONS:

To make fresh masala, grind together and set aside:
1 Tablespoon fresh coriander leaves (cilantro) (opt.)
1 teaspoon cumin/coriander powder
1/2 teaspoon cinnamon
1/2 fresh hot pepper
1 clove garlic, chopped
2 black peppercorns, or pinch black pepper powder
2 whole cloves, or pinch ground cloves
pinch ginger powder, or 3/4-inch cube fresh ginger, grated
Bring to a boil in a small saucepan:
1 1/2 cups water
3/4 cups uncooked rice
Cover and reduce the heat to low. Cook 15-20 minutes, until all the water is absorbed. Do not stir while cooking, but you may fluff it gently with a fork when it is finished.
Heat in a saucepan:
1 1/2 Tablespoons vegetable oil
tiny pinch hing
1/4 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are transparent:
1 small eggplant, unpeeled, diced
1/2 medium onion, diced
1/2 medium tomato, diced
1/4 cup peas, fresh or frozen (opt.)
Add:
the fresh masala
1 Tablespoon cumin/coriander powder
1/2 teaspoon hot red pepper powder
1/2 teaspoon salt
1/4 teaspoon turmeric
2-3 Indian bay leaves (opt.)
Continue to sauté until the eggplant is soft.
Separate the grains of cooked rice with a fork, and add to the sauté pan. Mix thoroughly and cook 3-5 minutes on low heat.
Sprinkle with:
shredded, unsweetened coconut
fresh, coriander leaves (cilantro), chopped (opt.)
Yogurt Soup, pg. 23, tastes wonderful spooned over the top of this dish.

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