Time to cook
A flavorful South Indian rice dish that is made with brinjal (eggplant) and a blend of spices.
Cooked White Rice
Heat coconut oil and add the masala ingredients to the kadai (wok) (except the turmeric).
Roast over low to medium-low heat until the ingredients are a few shades darker and aromatic.
Remove the masala ingredients to a bowl lined with a paper towel and press on them with the paper towel to absorb any oil.
Once cool, place them in a blender with the turmeric and make into a powder. Set aside
Heat the remaining teaspoon of oil and add the mustard seeds. Once they sputter, add curry leaves and saute until crisp.
Add the eggplants along with salt. Mix, cover the skillet with a lid, turn the heat to low or medium-low, and let the eggplants cook for about 5-10 minutes until tender.
Stir several times while cooking to make sure they are not sticking.
Once cooked add peanut powder and saute another couple of minutes.
Add the cooked rice and the blended spice powder and mix everything well but use a light touch so you don't end up mashing the rice. Garnish with cilantro and grated coconut.