Description
A flavorful rice bowl featuring eggplant cooked in spices.
Ingredients
Scale
- 1 cup basmati rice
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice under cold water.
- Cook the rice according to package instructions.
- Heat oil in a pan and add cumin seeds.
- Add chopped onions and sauté until golden brown.
- Add garlic and ginger, cook for 1 minute.
- Add diced eggplant and cook until soft.
- Add chopped tomatoes, turmeric powder, chili powder, and salt.
- Cook until tomatoes are mushy.
- Mix in the cooked rice and combine well.
- Garnish with fresh cilantro before serving.
Notes
- This dish can be served hot or cold.
- Adjust the spice levels to your preference.
- Add lemon juice for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Eggplant Masala Rice Bowl, Indian Rice Bowl, Vegetarian Recipe