- 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.
