- The Home Channel - https://thehomechannel.co.za -

Brinjal and Pine Nut Pulao

Serves 4 

Ingredients

Method

  1. Sprinkle the fine salt on the quartered baby brinjals. 
  2. Place the brinjals in a strainer and leave to drain.
  3. Wipe the brinjals with absorbent paper towel, gently squeezing out the excess moisture.
  4. Fry the potato slices in hot oil until light golden brown and tender.
  5. Leave the fried potatoes in a strainer to drain.
  6. Fry the brinjal slices in hot oil taking care not to overcrowd the pan.
  7. Remove from the oil and leave in a colander to drain away excess oil.
  8. Gently dab the excess oil off the potatoes and brinjals using absorbent paper towel.
  9. Roast the pine nuts in a microwave oven at 30 seconds intervals until golden brown. 
  10. Place the crushed ginger, chopped garlic and coriander on a chopping board. 
  11. Using a large knife, chop the ingredients to ensure they are well combined.
  12. Reheat 50ml of sunflower oil in a thick bottomed pot.
  13. Add the chopped ginger, garlic and coriander. 
  14. Fry for a few seconds until fragrant and when the garlic starts to brown, add the red chilli powder.
  15. Stir for 3 seconds and then add the chopped tomatoes and coarse salt.  
  16. When the tomatoes soften, add the ground coriander, cumin, garam masala and turmeric.
  17. Stir for a few seconds and simmer until the oil separates from the tomatoes.  
  18. Place the fried potatoes into the cooked tomatoes and layer the basmati rice over.
  19. Pour the boiling water over the rice and then scatter the fried brinjals over. 
  20. Simmer until the rice fluffs up and heats through.
  21. Sprinkle the fried onion slices and toasted pine nuts over. 
  22. Chop the fresh coriander and sprinkle over the steamed pulao.

Yudhika’s Tips