How to make Kathrikai Bhaath - Masala rice with brinjal.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Baby brinjals (बेबी बैंगन), Rice boiled

Cuisine : Karnataka

Course : Rice

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Kathrikai Bhaath Recipe Card

Kathrikai Bhaath
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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

You can also find more Rice recipes like Bhaat With Sev, Five Spice Rice, Achari Paneer Rice, Dimer Biryani.

Prep Time : 1-1.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kathrikai Bhaath Recipe

  • Baby brinjals 8-10

  • Rice boiled 2 cups

  • Refined oil 8 tablespoons

  • Salt to taste

  • Mustard seeds 1 teaspoon

  • Dried red chilli 1

  • Curry leaves 6-8

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Green chilli 1

  • Onions chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Tamarind pulp 2 teaspoons

  • Masala powder

  • Oil 2 tablespoons

  • Curry leaves 8-10

  • White sesame seeds 2 tablespoons

  • Fennel seeds (saunf) 1/2 teaspoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Black peppercorns 1 tablespoon

  • Dried red chillies 2

  • Fresh coconut scraped 4 tablespoons

Method

Step 1

Clean, wash and cut the baby brinjals vertically into four pieces. Sprinkle salt on cut brinjals and set aside for sometime.

Step 2

For the masala powder, heat two tablespoons oil in a non stick pan. Add the curry leaves, white sesame seeds, fennel seeds, split Bengal gram, poppy seeds, peppercorns and red chillies. Sauté till fragrant.

Step 3

Add the coconut and mix well. Sauté for a couple of minutes. Set aside to cool. Wash the salted brinjals. Heat the remaining oil in a non stick kadai.

Step 4

Add the mustard seeds. When they start spluttering; add the red chilli, curry leaves, split Bengal gram, green chilli and onions and sauté till lightly browned. Add the turmeric powder, asafoetida and the brinjals.

Step 5

Mix well and cook till brinjals are crisp. Add the tamarind pulp and mix well. Add one cup water, cover and cook on a low heat. Grind the coconut mixture coarsely.

Step 6

Add rice to the brinjals and mix well. Add salt and masala powder. Mix well. Add a quarter cup water, cover and cook for one to two minutes. Serve hot.