Curried eggplant rice (Baigan pulau) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 14) by Yamuna Devi

  • curry leaves
  • eggplants
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, sesame oil mixed with butter for ghee, green cardamom pods for black cardamom pods, and coriander leaves for parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick cream of split pea soup with sliced carrots (Gajar matar dal); Griddle-baked yogurt whole wheat bread (Dahi chapati); Spiced green beans (Masala barbatti sabji); Gold broth with julienne cucumbers (Kheera shorba); Homemade yogurt (Dahi); Homemade sour cream (Khasa malai)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, sesame oil mixed with butter for ghee, green cardamom pods for black cardamom pods, and coriander leaves for parsley.

  • h0lly on November 01, 2023

    I have been making this on repeat for a couple of decades. Those butter soft eggplant pieces are so good and the entire dish has this amazing nutty spicy scent. I recommend letting the eggplant/turmeric/salt mixture take its rest in a colander so the liquid that ensues can drain off.

  • Ganga108 on February 22, 2022

    Is it the golden brown cashews or the butter soft spears of eggplant that make this a succulent rice dish? The eggplants are first marinated in turmeric and salt to maximise the flavours, before being sauteed with spices and then cooked with the rice. The sesame-heavy spice mix is freshly made – dry roasted and then ground – and adds a nuttiness to the basmati rice. This is a great main dish rice for lunch or dinner. It is a tiny bit fiddly, with more steps than we normally choose for a week night. But the result is worth the extra effort.

  • 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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