Curried eggplant rice from The Art of Indian Vegetarian Cooking by Yamuna Devi

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Notes about this recipe

  • Barb_N on October 08, 2014

    I heavily adapted this (cheated big time) to make it amenable to a weeknight. Instead of toasting and grinding spices I stir fried the eggplant marinated in turmeric and salt, fried a batch and added the curry leaves and rice. I used fresh ginger and garam masala for seasoning. I had a very large eggplant so I cooked most of it separately along with stir fried turnip and beet greens. Served these as a vegetarian meal; and alongside Diana Henry's Spiced chicken with melting onions and preserved lemon for the omnivores.

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