Today's lunch was something different -  Brinjal/Eggplant/Baigan rice with bhindi Kadhi and fried papad 

Yes you heard it right. Sounds different right - baigan ka rice and bhindi Kadhi? But if you are Brinjal/Eggplant/Baigan and brinjal lover then you will definitely fall in love with this combo. 

Best part it is very simple preparation with unique flavours of baigan, bhindi and few spices.  Note this is no onion no garlic preparation you can add the same in rice or kadhi if you love them in your food. Also there is no double tadka in the kadhi. Some people do love double tadka at the time of garnishing I personally don't like it.  



Brinjal/Eggplant/Baigan rice

Ingredients and method: 

  • In a thick bottom pan add 1.5 tablespoon of ghee, 2 cloves, some jeera, mustard seeds,  1 small piece of cinnamon stick, 2 green chilis and 6-7 curry leaves
  • Let it crackle add pinch of hing, 1/2 teaspoon of haldi powder 
  • Add chopped Brinjal/Eggplant/Baigan. Stir fry the baigan for few mins 
  • Add 2 cups of water, 1 cup of rice (wash it properly), add salt and 1.5 teaspoon of dhania jeera powder. If you have any other rice masala or biryani masala you can add that it 
  • Cook the rice on low flame.  When the rice cooks half, close the lid so the rice will cook nicely and won't be sticky.  Keep checking in between.  Once done serve hot with kadhi. 

Bhindi Kadhi: 

Ingredients and method: 

  • 250 gms Bhindi or Okra
  • as required Groundnut oil
  • as required Mustard seeds, jeera and hing for tadka
  • as required Spices - haldi, red chilli, dhania jeera and garam masala powder
  • as per taste Salt
  • 1 cup curd
  • 1.5 tablespoon besan
  • 1 teaspoon sugar
  • as required Green chilli and curry leaves

  • Make bhindi sabzi by adding 250 GM's chopped bhindi to normal rai jeera hing tadka...then add haldi, mirchi and garam masala powder, salt and cover it with lid with some water added on top of lid to cook the bhindi on low flame. Once cooked add dhania jeera powder

  • Cool it down and then like normal white kadhi. Take curd, besan and salt. Whisk it well and add in the sabzi and give it boil on low flame. Add slight sugar or jaggery if curd is sour (optional)

  • If you like double tadka you can add one more tadka after adding curd but we avoid it...we just add curry leaves and green chilli










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