Eggplant Rice

          This simple one-pot comfort meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. So do give it a try by following a step by step pictorial recipe to prepare it. 
       

• 3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add all the dry spices and mix well. 

          Add the eggplants and cook, covered,  on a low flame till they are tender. You may sprinkle some water if needed. 

          Add the cooked rice and combine everything well. Stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve with raita and papad.

                     Heat oil & temper with mustard seeds & fry red chilies. Then add curry
                     leaves, urad dal & asafoetida. Sauté for a few seconds more.

                     Add chopped onion, garlic, ginger & green chilies. Sauté till light brown. 

                       Now add all the dry spices and mix well. 

                        Add eggplants & cook, covered, on a low flame till they are tender. 

                        Add cooked rice & mix everything well. Stir fry for 2-3 minutes. 

Switch off the flame and garnish with coriander leaves. 

                                  Serve with raita and papad.