Masala Madras Aubergine Rice Ka Khatta Recipe
Masala Madras Aubergine Rice Ka Khatta Recipe
A practical Masala Madras Aubergine Rice Ka Khatta Recipe recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 175G/6Oz Basmati Rice
- 2 Tbsp Sunflower Oil
- 1 Onion, Thinly Sliced
- 1 Tsp Cumin Seeds
- 1/2 Cinnamon Stick
- 2 Cloves
- 2 Cardamom Pods
- 2 Tbsp Sunflower Oil
- 20G/ 3/4Oz Butter
- 1 1/2 Onions, Diced
- 3Cm/1 1/4In Fresh Root Ginger, Peeled And Grated
- 1 1/2 Tsp Turmeric
- 1 1/2 Tsp Cumin Seeds
- 1 Tsp Black Mustard Seeds
- 1 Tsp Chopped Fresh Green Chilli (Adjust To Taste)
- 1 Large Potato Chopped Into 1Cm/ 1/2In Cubes
- 6-8 Baby Aubergines (Or Two Medium Aubergines), Chopped Into 2Cm/ 3/4In Cubes
- 25G/1Oz Fresh Fenugreek Leaves (Methi), Chopped (Or 3 Tbsp Dried Methi)
- 1 Tsp Garam Masala
- Small Bunch Fresh Coriander, Finely Chopped
- Salt
Method
- Wash rice and strain well.
- Soak rice in cold water for about 1 hour.
- Heat 2 tbsp oil in a pan and fry the onion till a light brown colour.
- Add in cumin seeds, cinnamon stick, cloves and cardamom pods.
- Fry the onion till softened and add in the rice.
- Stir well.
- Leave to steam for 5 min, and then cover and leave to cook over low heat for about 30 min more.
- Heat the oil in a large pan and fry the ginger and onion till soft and light golden brown.
- Add in the turmeric, cumin seeds, mustard seeds, chilli and potato cubes.
- Stir well and cover for 5 min.
- Add in the steamed aubergines and mix well.
- Cover and leave to steam for 5 10 min.
- Meanwhile, preheat the oven to 200 c / 400 f/ gas 6.
- Add in the methi tbsp, garam masala, coriander and salt to taste.
- Mix well then pour into a baking dish.
- Transfer rice into the centre, then pour the onion mix over the top.
- Bake for 30 min, then serve with a dollop of lowfat sour cream.
- Notes the curry is a spice of tad