This recipe features seared aubergines cooked with sweet onions and tomatoes, spiced with cardamom, chilli, mustard seeds, and curry leaves. The dish combines rice and water, resulting in a mixture that is wetter than risotto yet not as homogeneous as congee, creating a comforting meal. Fresh curry leaves and green chillies enhance the flavors, and leftovers can be frozen for future use. The total prep time is 15 minutes, with a cooking time of 1 hour, serving approximately four people.
Seared aubergines are cooked with sweet onions and tomatoes, spiced with cardamom, chilli, mustard seeds, and curry leaves, melted with rice and water until brothy.
The dish is described as wetter than risotto but less homogeneous than congee, making it a comforting meal perfect for a cool summer evening.
Fresh curry leaves are readily available in large supermarkets; it is advised to freeze any leftover to use later, similar to green finger chillies.
Preparation takes 15 minutes and cooking requires 1 hour, serving up to four people, featuring ingredients like aubergines, cherry tomatoes, and arborio rice.
Collection
[
|
...
]