Indian, Lunch, Dinner and Entrees

Eggplant and purple yam rice

Wanted to prepare a very mild flavored rice dish that can go well with the robust South Indian kurma. Eggplants are a simple vegetable which can imbibe multitude of flavors and yet prevail in the background of a dish and not take up any front-line space 🤷🏻‍♀️ In order to give this rice a different texture, decided to bring in some purple yams. Air-fried these yams to a crisp texture and mixed it to the rice. The crispy and chewy texture of the yams was definitely something which we have not tried before and enjoyed a lot. 

So here we go, a very simple Eggplant and purple yams rice dish. 

Eggplant and purple yams mixed rice

Eggplants are a simple vegetable which can imbibe a multitude of flavors and yet prevail in the background of a dish and not take up any front-line space 🤪 In order to give this rice a different texture, decided to bring in some purple yams. Air-fried these yams to a crisp texture and mixed it to the rice. Very unique and enjoyable combination.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 8

Ingredients

  • 2 cups Basmati rice
  • 2 cups Eggplant diced into cubes
  • 1 cup Purple yam diced into cubes
  • 1/4 cup Julienned carrots
  • 1/4 cup green Peas
  • 1/4 cup Onion chopped finely
  • 5 Fresh Chillies
  • 1 tbsp Ginger grated
  • 1 tbsp Turmeric root grated
  • 1 tbsp Garam Masala
  • 4 tbsps Oil

Instructions

  • Cook the rice in a rice cooker and set aside
  • Start a large wok on the stove and add oil
  • Add the sliced onions, chillies, ginger and turmeric – give it a stir
  • Add the carrots and peas and cook for 3-4 mins
  • Add the eggplants and cook until soft
  • Add the cooked rice and garam masala powder and mix thoroughly until well combined`
  • Add the fried yams, mix lightly and serve

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