Indian Eggplant Stew With Spiced Basmati Rice Recipes

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INDIAN EGGPLANT - BHURTHA



Indian Eggplant - Bhurtha image

This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 14

1 eggplant
2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato - peeled, seeded and diced
1 clove garlic, minced
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon salt, or to taste
ground black pepper to taste
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
  • Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 13.4 g, Fat 7.4 g, Fiber 6.1 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 299.5 mg, Sugar 5.6 g

INDIAN STYLE BASMATI RICE



Indian Style Basmati Rice image

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Steps:

  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
  • Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

INDIAN EGGPLANT STEW WITH SPICED BASMATI RICE



Indian Eggplant Stew With Spiced Basmati Rice image

Received this wonderful recipe via email. This lovely vegetarian recipe will be easy to make - almost all the vegies can be found in a good summer garden - eggplant, peppers, spinach, tomatoes... all the good things of summer!

Provided by Busters friend

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/4 cup ghee (olive oil OK)
1/2 cup onion, chopped
3 garlic cloves, chopped
1 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 tablespoon ginger, grated fresh
1 fresh chili pepper (jalapeno, serrano OK)
1 eggplant, cubed
1 bunch spinach, fresh rinsed
4 tomatoes, chopped
1 teaspoon turmeric
1 1/2 teaspoons salt
15 ounces garbanzo beans (1 can)
1 tablespoon lemon juice, fresh
1 tablespoon sugar
1 cup white basmati rice, rinsed twice
2 cups water
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon ginger, fresh, grated
1 tablespoon ghee (olive oil OK)

Steps:

  • For the Vegetables:.
  • Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop.
  • Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally.
  • Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down.
  • Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot.
  • Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.
  • For Spiced Basmati Rice:.
  • Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee, and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can also use a rice cooker to make the spiced rice.

Nutrition Facts : Calories 555.8, Fat 20.1, SaturatedFat 10.7, Cholesterol 41.6, Sodium 1857.1, Carbohydrate 84.4, Fiber 14.7, Sugar 11.6, Protein 14.7

SPICED BASMATI RICE



Spiced Basmati Rice image

From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.

Provided by MummaKat

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

450 ml basmati rice
5 cups water
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 hot green chili pepper, finely chopped
1/2 teaspoon garlic, peeled, very finely chopped
1/2 teaspoon garam masala
1 teaspoon salt
600 ml chicken stock

Steps:

  • Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
  • Put the oil in a heavy-bottomed pot and set over medium heat. When hot, put in the onion. Stir and fry until the onion bits have browned lightly. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pot, turn the heat down slightly.
  • Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
  • Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW



Indian-Spiced Eggplant & Cauliflower Stew image

Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat.

Provided by Manami

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons curry powder, preferably hot Madras
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 lb eggplant, cut into 1-inch chunks
3 cups cauliflower florets
15 ounces can diced tomatoes
15 ounces can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt (optional)

Steps:

  • Heat a Dutch oven over medium heat.
  • Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
  • Transfer to a small bowl.
  • Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
  • Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
  • Bring to a simmer.
  • Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
  • Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
  • **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

Nutrition Facts : Calories 196.3, Fat 6.3, SaturatedFat 0.5, Sodium 675.4, Carbohydrate 31.8, Fiber 9.1, Sugar 6.8, Protein 6.5

PERSIAN EGGPLANT STEW



Persian Eggplant Stew image

This is a traditional eggplant dish made to be served alongside some plain basmati rice.

Provided by Ms Parinaz

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h1m

Yield 4

Number Of Ingredients 13

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 ½ teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
½ (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

Steps:

  • Sprinkle 2 teaspoons salt over eggplant.
  • Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
  • Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 53.1 g, Cholesterol 62.5 mg, Fat 26 g, Fiber 26.2 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 2742.3 mg, Sugar 24.5 g

INDIAN EGGPLANT (BHARTA)



Indian Eggplant (Bharta) image

Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.

Provided by Martha Stewart

Categories     Dinner Recipes

Time 50m

Yield 2 cups

Number Of Ingredients 11

2 medium eggplant (about 1 pound, 2 ounces each)
2 small onions
2-inch piece of fresh ginger, peeled
4 cloves garlic
2 tablespoon safflower oil
4 tablespoons unsalted butter
1 teaspoon cumin seeds
1/4 teaspoon turmeric
3 small Thai chiles, seeded if desired, and minced (1 teaspoon) or 1/2 serrano chile, minced with seeds
2 medium tomato, coarsely chopped (2 cups)
Coarsely chopped cilantro and yogurt, for serving

Steps:

  • Roast eggplant directly on a gas burner or under a broiler, turning occasionally, until charred all over and very soft, about 12 minutes. Let cool 10 minutes. Scoop out flesh and discard skin. You should have about 2 1/2 cups eggplant.
  • Grind onion, ginger and garlic together in a food processor to form a paste. Heat oil in a large skillet over medium-high heat; add butter and melt. Add cumin; when it sizzles, stir in onion paste, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. If onion is sticking to pan, stir in 3 tablespoons water and scrape up browned bits, then stir in tomatoes.
  • Cook, stirring frequently, until tomatoes are broken down, about 5 to 7 minutes. Add turmeric and stir to combine, then add eggplant, stirring until heated through.

INDIAN EGGPLANT IN SPICY SAUCE



Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
  • Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
  • Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

INDIAN-SPICED EGGPLANT



Indian-Spiced Eggplant image

Categories     Herb     Vegetable     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

Steps:

  • In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
  • In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
  • Remove skillet from heat and let eggplant stand, covered, 5 minutes.
  • Serve eggplant sprinkled with fresh coriander.

QUICK AND HEARTY EGGPLANT STEW



Quick and Hearty Eggplant Stew image

This eggplant stew is simmered with tummy-warming Indian spices and served over rice.

Provided by Jessica Hawn

Categories     Eggplant Recipes

Time 40m

Yield 6

Number Of Ingredients 21

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

Steps:

  • Partially skin eggplant and cut into cubes; set aside.
  • Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
  • Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
  • Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
  • Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
  • Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
  • Serve stew over cooked rice.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g

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From cosylab.iiitd.edu.in


EGGPLANT BASMATI - VERSATILE FOODIE
2015-02-11 Cook Basmati Rice either in a Rice Cooker, Pressure Cooker or Sauce Pan. Step 2 Place a slightly deep fry pan on medium heat. Add oil. Step 3 Add mustard seeds. When the seeds crackle rapidly, add cumin seeds. Stir fry for 30 seconds. Reduce heat to low. Add the eggplant pieces and stir with a flat spatula. Step 4
From versatilefoodie.com


EASY INDIAN SPICED BASMATI RICE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian ...
From recipeschoice.com


INDIAN RICE WITH EGGPLANT - AUTHENTIC ROYAL®
Cook 1 minute. Stir in rice, 1 teaspoon salt, and ½ teaspoon turmeric and stir until rice is coated with spices. Stir in 2¼ cups water, bring to a boil, cover, and reduce heat to simmer until tender, 15 minutes. In a skillet heat remaining 2 tablespoons oil over medium. Rinse eggplant and drain well. Blot dry with a kitchen towel.
From authenticroyal.com


LEBANESE EGGPLANT STEW WITH RICE BY ZAATAR AND ZAYTOUN
2021-11-07 Soak the rice in a bowl, set aside. Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden. Lower the heat and add the garlic and mushrooms, sauté for another 5 minutes. Add the tomatoes, tomato concentrate, black pepper, 7 spice and enough boiling water to cover. After ten minutes, add the ...
From zaatarandzaytoun.com


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