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coconut rice recipe

Coconut Rice With Brinjal Curry

Extremely flavourful coconut rice in South Indian style paired with Spicy Maharashtrian Brinjal Curry / Vanghyachi Amti

Course Main Course
Recipe Cuisine Indian
Keyword south indian coconut rice
Prep Time 40 minutes
Cook Time 30 minutes
Servings 4

Recipe Ingredients

For Coconut Rice

  • 2 cup Rice, uncooked
  • 1 cup Coconut Milk, diluted
  • 3/4 cup Coconut, grated
  • 1 medium Onion, sliced (optional)
  • 1/2 cup Peanuts, toasted
  • 1/2 cup Cashews, halved
  • 1/4 cup Almond, sliced (optional)
  • 1 tbsp Chana dal, soaked
  • 2 Green Chillies
  • 1 Dry Red Chillies
  • 2 tsp Mustard Seeds, Black
  • 8 Curry Leaves
  • 3 tbsp Coconut Oil
  • Salt to taste

For Brinjal Curry

  • 6 Small Brinjal
  • 1 medium Onion sliced
  • 1 inch Ginger
  • 6-8 Garlic Cloves
  • Coriander Leaves, handful
  • 1/2 cup Coconut, freshly grated
  • 3-4 tbsp Peanut Powder, toasted
  • 2 Green chillies
  • 2 tbsp Coriander seeds
  • 2 tsp Red Chilli Powder
  • 1 tbsp Goda Masala / Maharashtrian Garam Masala
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Seeds
  • 6-8 Curry Leaves
  • 1 pinch Hing (Asafoetida)
  • 3-4 tbsp Oil
  • Salt as per taste

Recipe Instructions

How To Make Coconut Rice

  1. Wash and soak the rice for 20 minutes. This will speed up the rice cooking process and will save the fuel too. Cook the rice in excess water till it is ardent. Switch off the heat and drained the water.

  2. Add the diluted coconut milk and cook the rice till soft on very low heat.

  3. Once done, scoop out the rice and spread on flat plate till all the moisture evaporates.This will take another 20 minutes.

  4. In a frying pan,heat the coconut oil. Fry the sliced onions and cashews till they are brown.

  5. Add half of the grated coconut and fry for couple of minute. Add half the rice and stir fry it. Add the remaining grated coconut and the rice.

  6. Mix really well and fry till the rice absorb the flavour. Take care not to break the rice grains.

  7. In a separate tadka pan, heat some ghee, temper it with curry leaves, mustard seeds, soaked chana dal, green chillies, dry red chillies. Give it a nice stir. And add this to the rice. Mix really well.

  8. And cover it. Serve warm. You can stir in handful of toasted peanuts and sliced almonds too before serving.

How To Make Brinjal Curry

  1. Wash the brinjal, remove the stalk, and slit them into four without breaking them. Soak them in salted water till use.

  2. In a pan, heat the oil, lightly fry the corainder seeds, add the sliced onions, green chillies, cloves of garlic, ginger pieces and fry them together till lightly brown. Add the grated coconut, coriander leaves and fry further for 3-4 minutes. Cool this mix and blend it in a mixer till smooth.

  3. In a kadhai, heat the oil, temper it with mustard seeds, cumin seeds ,dry red chillies, curry leaves.

  4. Wipe the brinjal with tissue paper and slide them in oil and fry the brinjals till they become lightly brown and become soft. Add a pinch of hing and mix it well.

  5. I did not stuff the brinjal with the masala paste, but if you want you can.

    If you are stuffing the brinjal, then stuff the brinjal and then add that into the oil.

  6. Add the masala paste, followed by all the spices and salt.

  7. Give the brinjals a nice mix, till all the brinjals are nicely coated with the masala paste. This will take some 10 minutes and keep on frying on medium low flame.

  8. Now add 1 1/2 cup water, bring to rapid boil and cover with the lid. Cook till done.

    Garnish with more coriander leaves and serve with coconut rice or with roti, paratha.