Description
A flavorful and nutritious Eggplant Masala Rice Bowl.
Ingredients
Scale
- 1 cup basmati rice
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the basmati rice until the water runs clear.
- Soak the rice in water for 30 minutes.
- Heat oil in a pan and add cumin seeds.
- Add chopped onion and sauté until golden brown.
- Add diced eggplant and cook until soft.
- Add tomatoes, turmeric, garam masala, and salt. Cook for 5 minutes.
- Drain the rice and add it to the pan. Stir well.
- Add 2 cups of water and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff the rice and garnish with fresh cilantro before serving.
Notes
- Adjust spices according to your taste.
- Serve with yogurt or raita for extra flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Eggplant Masala Rice Bowl