II Stuffed Baingan Pulao (Stuffed eggplant rice) II

This delicious Rice recipe comes from the Maharashtrian and south Indian cuisine. this scrumptious dish can be served as in main dish for Lunch or dinner.

Serves : 6

  • 11/2 cups Long Grain (Basmati) Rice
  • 1 tsp. Salt for rice or as per taste
  • 6 Baby Eggplants (baingan)
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds (Saunf)
  • 2 tsp. Coriander seeds
  • 3/4 tsp. turmeric powder
  • 1/4 tsp. Red chilli powder or as per taste
  • 1/3 tsp. salt or as per taste for eggplants
  • 3 tbsp. plain yogurt (dahi)
  • 11/2 tbsp. besan (chick-pea flour)
  • 5 tbsp. vegetable oil
  • 1 tsp. mustard seeds
  • 1 tsp. split Urad dal
  • 7-8 curry leaves
  • 2 Green chilies, cut lenghtwise
  • 1/4 tsp. freshly ground black pepper
  • 3 Cups water
  • fresh coriander leaves for garnishing, finely chopped
  • Few lemon wedges for garnishing


  • Clean, wash, soak (for 10 minutes) and drain the rice.
  • Cut the eggplants lengthwise into quarters, from the round end 2/3rd of the way down towards stem, so they can be stuffed withe spices yet still remain whole.
  • Soak the eggplants in a bowl of salted water for 2 minutes, then drain in a strainer,. keep aside.
  • combine, cumin seeds, fennel seeds, coriander seeds and the besan in a heavy frying pan, dry roast them on a low heat, stirring constantly, until seeds are toasted and the besan turns reddish brown in color. Grind the mixture to powder using an electric grinder or mortar-pestle.
  • Combine roasted spices, red chili powder, turmeric powder, plain yogurt, 13 rd tsp. salt in a small bowl and mix nicely into a smooth paste.
  • Now with a knife or spoon fill the eggplants with this paste.
  • Heat 3 tbsp. oil in a non-stick frying pan. Place all the eggplants in the pan, cover the lid and cook  till eggplants are butter-soft and evenly browned, on medium heat. remove and set aside in a warm oven.
  • Heat 2 tbsp. of oil in a deep heavy bottom pan. Put urad dal, mustard seeds and fry until mustard seeds splutter and urad dal starts turning brown. Add curry leaves and green chilies and fry for a second. Add drained rice, stir for 2 minutes and add water, salt and pepper powder. Bring to boil, reduce heat to medium and cover it with lid. Allow to cook until rice is cooked and no water is left. Remove from the heat and keep aside for 5-8 minutes covered with lid.
  • In a rice serving platter transfer the rice and garnish with the top with cooked eggplants, chopped coriander leaves and lemon wedges.
  • Serve hot with your favorite Raita.