Fragrant Coriander Rice with Nutty Brinjal Curry
It’s award winning! Share Food home cook Puja Patil came in as 1st runner up with this dish at the recent ‘Cook with Love’ contest organised by World Kitchen Asia Pacific.
A wholesome dish that makes a hearty meal with a tonne of goodness to share. Add in veggies like green peas, carrots or toufu to make the Coriander Rice dish a whole meal.
Served at special occasions during family functions, prayers – Coriander rice is a rice variety even at marriage buffets in the Maharashtra region (west India). Brinjal curry holds a special place for Puja because it is the first curry she made and mastered after her marriage and is now her my signature dish.
Tip: The brinjal curry taste more flavourful and yummy even if you eat next day
Coriander Rice
Ingredients:
1 cup Basmati rice (1杯巴斯马蒂米)
½ cup raw cashew nuts (半杯生腰果)
¼ tsp mustard seeds (¼茶匙芥末子)
½ tsp cumin seeds （½茶匙孜然子）
¼ tsp turmeric powder（¼茶匙黄姜粉）
1 green chilli, slit （1青辣椒，切开）
1 sprig curry leaves （1枝咖喱叶）
1 purple onion, chopped （1洋葱，切碎）
2 tbsp coriander powder （2汤匙芫荽粉）
½ cup fresh coriander, chopped (半杯新鲜芫荽，切碎)
1 tsp salt, to taste (1茶匙盐，随意)
2 cups water, add more if required （2杯水）
½ cup coriander, for garnishing (½杯芫荽，点缀)
Cooking Direction
Step 1: Fry cashew nuts （炸腰果）
In a mildly heated frying pan, add oil. Fry cashew nuts till it turns golden brown and crisp. Remove and set aside. （在微热的炒锅中，倒入油。把腰果炒到金黄色。放在一边。
Step 2: Cook coriander rice （煮芫荽饭）
In the same pan, add in mustard seeds and cumin seeds. After it crackles, reduce the flame to low, add in turmeric powder, green chilli, curry leaves and onion. （在同一锅中，加入芥末子和孜然子。当种子稍微跳动时，降低火，加入黄姜粉，青辣椒，咖喱叶和洋葱。）
When onion turns slightly translucent, add in coriander powder and chopped coriander. Stir-fry it until it is evenly mixed. （一旦洋葱变得稍微半透明时，加入芫荽粉和切碎的芫荽。搅拌直至均匀混合。）
Pour in basmati rice, stir gently and blend it with the spices. Add salt and water. Stir till it is evenly mixed. Let it boil on medium flame till all the water is fully absorbed. Cover and let it cook for about 8min – 10 mins. Stir occasionally, and prevent the rice from getting burnt. （倒入巴斯马蒂米, 轻轻搅拌并与香料混合。加盐和水, 均匀混合。让它在中火沸腾，直到水完全吸收。盖上，让它煮8分钟到10分钟。偶尔搅拌，防止米烧焦。如果水在米饭煮熟前被吸干，加入少许的水。）
Remove the lid to release the steam. Garnish with coriander. （取下盖子，释放蒸汽。放上芫荽点缀。）
Nutty Brinjal Curry
Ingredients:
¾ cup roasted peanuts （¾杯烤碎花生）
¾ cup desiccated coconut （¾杯干椰子）
3 medium-size brinjal （3个中茄子）
1 tsp mustard seeds （1茶匙芥末子）
1 tsp cumin seeds （1茶匙孜然子）
1 tsp sesame seeds （1茶匙白芝麻）
¼ tsp turmeric powder （¼茶匙黄姜粉）
10 cloves garlic, crushed （10瓣大蒜，压碎）
2 sprigs curry leaves （2枝咖喱叶）
1 tsp chili powder （1茶匙辣椒粉）
1 tbsp coriander powder （1汤匙芫荽粉）
1 cup water （1杯水）
Coriander, for garnishing （芫荽，用于装饰）
Method:
Step 1: Prepare the brinjal （准备茄子）
Trim the stems, slit from the bottom and soak it in water. （修剪茎，从底部切开并将其浸泡在水中。）
Step 2: Cook the filling （烹煮馅料）
In a heated pan with oil, stir fry mustard seeds, cumin seeds and sesame seeds. Let it crackle. （在热炒锅中，倒入油。 倒入芥末子，孜然子和白芝麻，翻炒直到种子稍微跳动。）
Reduce the flame, add in turmeric powder, garlic, curry leaves, chili powder and coriander powder. Stir-fry till it is well combined. （将火转低，加入黄姜粉，大蒜，咖喱叶，辣椒粉和芫荽粉。翻炒均匀。）
Add grated peanuts and desiccated coconut and mix well with the spices for 2-3 minutes. Off the flame, let cool. (加入花生和干椰子，并与香料混合至2-3分钟。熄火，冷却。)
Step 3: Stuff the brinjal & return to the frying pan (把馅料放入茄子里，回锅)
Stuff the filling into the slits of all brinjals. Keep remaining filling aside. （将馅料填进茄子里。将多余的馅料搁放一边。）
Add oil in the same pan, place the stuffed brinjal and remaining filling in. Add in water and gently stir it with a spatula. Cover the pan and let it simmer. Stir occasionally to prevent the brinjal from getting burnt. （在同一个锅里加入2 汤匙油，放入填满的茄子和多余的馅料。加入水并轻轻搅拌。盖上锅，让它煨。偶尔搅拌以防止烧焦。）
Step 4: Ready to serve! （即可享用！）
Once the brinjal have softened, transfer to a serving bowl and serve it with a plate of fragrant coriander rice! （一旦茄子变软，转移到碗里与芫荽饭一起享用！）
Recipe adapted from Puja Patil @ Changi
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