Aubergine Coconut Rice

by Chetna Makan, featured in Chetna's Indian Feasts

Published by Hamlyn

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Introduction

I love aubergine — it has such an amazing flavour if you cook it properly, and this delicious all-in-one meal is the perfect example of well-prepared aubergine combined with the usual basic spices. The addition of curry leaves, tamarind and fresh coconut add lovely tone and texture. If you have leftover rice, it’s the perfect excuse for making this stunning dish.

As featured in

Chetna's Indian Feasts

Image of Chetna Makan's Aubergine Coconut Rice — Photo by Nassima Rothacker

Ingredients

Serves: 2

Metric Cups

4 tablespoons sunflower oil
1 teaspoon mustard seeds
1 onion (thinly sliced)
10 - 12 fresh curry leaves
1 medium potato (peeled and cut into 2.5-cm (1-in) dice)
1 aubergine (cut into 2.5 cm (1-in) dice)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
80 grams fresh grated coconut
400 grams cooked basmati rice

4 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion (thinly sliced)
10 - 12 fresh curry leaves
1 medium potato (peeled and cut into 2.5-cm (1-in) dice)
1 eggplant (cut into 2.5 cm (1-in) dice)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
2¾ ounces fresh grated coconut
14 ounces cooked basmati rice

Method

Aubergine Coconut Rice is a guest recipe by Chetna Makan so we are not able to answer questions regarding this recipe

Heat the oil in a saucepan over a medium–low heat and add the mustard seeds. Cook for 1–2 minutes until they begin to pop, then add the onion and curry leaves and cook over a medium heat for 5 minutes until the onion begins to colour.
Add the potato and aubergine to the pan and cook over a high heat for 2 minutes until they begin to colour. Now cover the pan with a lid, reduce the heat to low and cook for 12 minutes or until the potato and aubergine are cooked through.
Next, stir in the salt and spices, the tamarind, sugar and the grated coconut flesh and cook over a low heat for a couple of minutes until everything is mixed well. Then stir in the cooked rice and cook over a high heat for 5 minutes, stirring continuously, until the rice is completely heated through. Serve immediately.

Heat the oil in a saucepan over a medium–low heat and add the mustard seeds. Cook for 1–2 minutes until they begin to pop, then add the onion and curry leaves and cook over a medium heat for 5 minutes until the onion begins to colour.
Add the potato and eggplant to the pan and cook over a high heat for 2 minutes until they begin to colour. Now cover the pan with a lid, reduce the heat to low and cook for 12 minutes or until the potato and eggplant are cooked through.
Next, stir in the salt and spices, the tamarind, sugar and the grated coconut flesh and cook over a low heat for a couple of minutes until everything is mixed well. Then stir in the cooked rice and cook over a high heat for 5 minutes, stirring continuously, until the rice is completely heated through. Serve immediately.

Tell us what you think

What 1 Other has said

This is a really nice dish. I’ve made it a few times now. Can’t always get fresh coconut so I reduce the quantity of dessicated coconut and it’s still lovely!

Posted by HelenIreland on 19th March 2024

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