Garlic Rice

Ingredients

• For vegetables:
• Potatoes (about 3” long) 10-12
• Onions, white (about 3” long) 10-12
• Brinjals (about 3” long) 10-12
• Grind together:
• Garlic, peeled 3 whole pods
• Kashmiri chillies 7-8
• Turmeric 1 tsp
• Salt 1 tsp
• Oil ½ cup
• Mustard seeds (rai) 2 tsp
• Rice, long grain 2 cups, soaked for ½ hour or so
• Salt 2 tsp or to taste
• Coriander leaves to garnish.

Preparation

• Prepare the vegetables: peel potatoes and onions and make 2 vertical cuts along the length, keeping them joint at the base to make place for the masala filling. Peel the onions and make similar cuts.

• Grind the garlic, chillies, turmeric and salt without adding water.

• Spoon the ground ingredients into the space formed in the vegetables, keeping aside the remaindered ground ingredients.

• Heat the oil and add the potatoes, onions and brinjal, stir frying over high heat till glossy.

• Lower the heat and let the vegetables cook through.

• As they cook through, keep lifting them out of the pan and keep aside.

• Drain the rice and keep aside.

• Heat the remaindered oil add the mustard seeds. When the seeds splutter, add the ground ingredients and sauté till fat separates.

• Add the rice and sauté till well mixed. Add the salt and 3 cups of water.

• Bring to a boil, then lower the heat and cover. Let cook for 10 minutes till cooked and the water is absorbed.

• Serve hot garnished with the vegetables and coriander leaves.