Brinjal & Podi rice




10 min


Brinjal & Podi rice

Spicy & flavourful this Brinjal & podi rice is a great way to use up leftover rice. Pure, additive free Sarda Farms ghee adds its rich, earthy aroma to the rice. You can use any other vegetables of choice including beans, carrots, cabbage, bottle gourd, sponge gourd etc. instead of brinjal.



  • 2 ‏cups cooked rice
  • 3 ‏tablespoons idli-dosa chutney podi (powder)
  • 5-6 ‏brinjals (baingan), sliced
  • ‏Salt to taste

For the tempering

  • 2-3 ‏tablespoons Sarda Farms ghee
  • 1 ‏teaspoon cumin seeds
  • ½ ‏teaspoon asafoetida (hing)
  • 2-3 ‏red chillies
  • 1 ‏tablespoon groundnuts
  • 1 ‏tablespoons roasted dal
  • 8-10 ‏curry leaves


Heat ghee in a pan on low flame.

Add mustard seeds and once they crackle add the cumin seeds

Add groundnuts, roasted chana dal and fry for a few seconds.

Add red chillies, hing, curry leaves and saute.

Add brinjal slices and stir to mix.

Sprinkle some salt, stir and cook covered till they turn soft. Stir in between to avoid them from burnig.

Add rice, podi and mix .

Adjust the amount of salt and cook for 1 minute.

Serve hot.




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