Rice ripened with eggplant

rice basmati ripened with eggplant

This flavorful plate of rice decorated with eggplant is of the state of Gujurat, to the west of India, ideal is served as companion to the main plate as much at the time of eating as to have dinner. From the ayurvédico point of view the vegetables of the family solanacea (eggplants, tomatos, peppers and potatoes among others) are due to avoid, and when they are used it is better than they give an accent to the plate as in this case, instead of being the center of the prescription. In an ideal world you would only serve meals cooked with solanaceas once or twice to the month, which in the country of gazpacho and the tortilla of potato sounds somewhat extreme. But Ayurveda, that preaches a wise lifestyle, proposes a gradual reduction following the law of the quarter: if you want to see if a food harms to you, it begins to eat a quarter than usually you take, when you are to taste with that amount, you thus reduce another quarter until that is comfortable and natural and until finding a “balanced dose? for your health.
With this prescription they eat between 4 and 6 people.

Ingredients

3 spoonfuls sesame seeds
2 water cups and average
4 spoonfuls of oil or ghee
4 spoonfuls of peanuts
1 teaspoon of grain cumin
1 spoonful of shredded fresh ginger
1 small eggplant (about 250 grs) cut in cubes of 1 centimeter and average
2 salt teaspoons
1 cup and 1/4 of rice basmati or another long rice
1 spoonful of brown sugar
1 spoonful of lemon juice
1 teaspoon of worn out pepper


Elaboration

It begins throwing the seeds of sesame in a low fire frying pan, moves the frying pan to toast the seeds until they are doraditas and fragant. It passes sesame to a mill and grinds it until securing a fine powder that you will reserve until later in a small earthen bowl.
Now it throws the water in a small dipper and takes it to boiling, meanwhile it warms up the low fire frying pan and adds the oil, when he is hot it fries the peanuts until gilding them, removes them and leaves them to a side.
The following step is to throw grain cumin to the frying pan that still has the oil of the peanuts, toasts them to fire under until they darken a pair of tones, adds ginger and fries it everything between 1 and 2 minutes or until you smell its aroma. It adds the eggplant cubes and salt, skips removing them until the eggplant has absorbed the oil and is translucent, now adds the rice, mixes it with the eggplant and the species until the rice puts a little more target.
It throws the boiling water, the sugar, the juice of lemon and the pepper to the dipper with the especiada eggplant. The fire raises to the maximum so that the set boils quickly, as soon as arrives at the boiling point low the fire at the minimum and covers the casserole so that it boils slowly during between 20 and 25 minutes or until the liquid has been absorbed and the rice is tender and spongy. It extinguishes the fire and it leaves the rice rests place setting during 5 minutes so that the grains are put firm.
It cuts the peanuts in great pieces and combines them with worn out sesame. It just adds to the mixture of peanut and sesame to the hot rice before serving.

2018-10-29T16: 37:36+00:00

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