• 2 cups plain rice
  • 11/2 tsp mustard seeds
  • a few curry leaves
  • 2 cups thin shape eggplant(brinjals/biagana)sliced
  • 3 finely sliced green chillies
  • Refined oil, haldi, Salt to taste
  • 3 tsp lemon juice

Method: 

-Boil rice and keep aside.
-In a large pan fry the mustard seeds, curry leaves, add the eggplant(brinjals/biagana)and green chillies.
-Stir on low flame, cover and cook for 10 minutes.
-Add salt and turmeric powder cook for another 5 minutes.
-Remove from fire and add lemon juice stir well and mix with the rice.
-Stir gently allowing each grain to coat.