Rice item, served with main course, suitable for vegetarians, festive dish from Maharashtra (a state in south-west India)

Indian

Sunflower oil - 4 Tablespoons

Cumin seeds - 1 teaspoon

Onion - 1 large, chopped

Curry leaves - 12

Aubergines - 300 gm, cubed

Basmati rice - 300 gm

Turmeric powder - 1 teaspoon

Chilli powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Coriander leaves chopped - 4 Tablespoons

Lemon - 4 wedges

Salt - to taste

Hot water - 600 ml

Heat the oil in a sauce pan and add the cumin seeds. Stir for a minute and add the onion and curry leaves. When the onion is golden, add the aubergines and stir fry for a couple of minutes. Add the rice, spices and salt. Mix and fry until the rice becomes translucent. Add hot water, stir and bring to the boil. Then reduce the heat, cover and simmer until the rice is cooked and fluffy. Remove from the heat. Serve hot, garnished with coriander and lemon wedges. A festive nce dish from Maharashtra and is often served at weddings.

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