Pinakin SabnisVegetable Brinji
Vegetable Brinji is a delicious vegetarian dish made from a mixture of spices, coconut milk, rice and vegetables. The recipe comes from Tamil Nadu. This one-pot rice recipe is called Brinji Rice because it uses Tej Patta, which is called Brinji-Eli in Tamil. Another version is that this dish has roots in Persian cuisine. In Persia, rice is called 'berenj'.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
How to cook?
First rinse 1.5 cups of basmati rice in water till it clears of starch. Soak rice for 30 minutes.
After 30 minutes drain the water and keep it aside.
For paste:
In a small grinder add coriander leaves, mint leaves, green chillies, ginger, garlic and grated coconut.
Add cinnamon, cloves, green cardamoms, fennel seeds.
Add 4-5 tbsp. water and grind it to a smooth paste. Keep it aside.
Let's make Brinji rice:
Heat 3 tbsp oil in a pressure cooker. I used ghee instead of oil.
Add tej pata, cinnmon, cloves and cardamom. Fry the spices till they get aromatic.
Add onion and stir it well till it turns light brown.
Add tomatoes and mix it well on a medium flame.
Add the masala paste and mix it well till you see oil been released from sides of paste.
Add vegetables and mix it well for a minute.
Then add rice and gently mix it well with the veggies.
Add coconut milk and 1/2 cup of water. If you are using thick coconut milk then add 3/4 cup of water.
Add salt as required and stir it. Check the taste of water and adjust salt accordingly.
Pressure cook it on a medium flame for about 1-2 whistle. When pressure drops down, open the lid of the cooker. Gently mix the rice.
Serve it with raita.
Tried this recipe?
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