Serves 4
Ingredients:
1 1/2c long grain brown rice
1/2 cup water, divided
1 teaspoon black mustard seeds
2 large cloves garlic, finely chopped
1 heaping tablespoon cumin seeds
1 large potato
2 diced tomatoes
1 large eggplant, cut into small cubes
1 bunch of spinach
1 Tablespoon of a good Masala mix / curry powder
1/2 teaspoon salt
1/4 teaspoon turmeric powder
Directions:
Start cooking the rice as per instructions on the packet. You'll need 3c of water for 1 1/2c of rice.
Heat 1/4 cup water in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown color.
Add the potato and tomatoes, and cook for about 8-10 minutes, until the potato is half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, sambar powder, and turmeric. Cook on medium heat until the sweet potato and eggplant are tender. Serve with rice.
Ingredients:
1 1/2c long grain brown rice
1/2 cup water, divided
1 teaspoon black mustard seeds
2 large cloves garlic, finely chopped
1 heaping tablespoon cumin seeds
1 large potato
2 diced tomatoes
1 large eggplant, cut into small cubes
1 bunch of spinach
1 Tablespoon of a good Masala mix / curry powder
1/2 teaspoon salt
1/4 teaspoon turmeric powder
Directions:
Start cooking the rice as per instructions on the packet. You'll need 3c of water for 1 1/2c of rice.
Heat 1/4 cup water in a heavy-based saucepan on low heat. When hot, add the mustard seeds and allow to pop. Add the garlic and cumin seeds, and stir fry until garlic turns a golden brown color.
Add the potato and tomatoes, and cook for about 8-10 minutes, until the potato is half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, sambar powder, and turmeric. Cook on medium heat until the sweet potato and eggplant are tender. Serve with rice.
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