Baingan ka Pulao

About Baingan ka Pulao

Ingredients

• Small brinjals (baingan), sliced 3
• Rice, parboiled 1½ cups
• Refined oil 1½ tbsps
• Cinnamon 1 inch
• Cloves 2
• Cumin seeds ½ tsp
• Fenugreek seeds (methi dana) ½ tsp
• Coriander seeds ½ tsp
• Mustard seeds ½ tsp
• Green chillies, chopped 1 to 2
• Curry leaves 10 to 15
• Salt to taste
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Asafoetida ½ tsp
• White sesame seeds (safed til) 2 tsps
• Fresh coriander leaves, chopped 2 tbsps + to garnish
• Green chillies 2 to garnish

How to Make Baingan ka Pulao (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cinnamon, cloves, cumin seeds, fenugreek seeds, coriander seeds, mustard seeds, chopped green chillies and curry leaves and saute till fragrant.
2. Add brinjals and salt and mix well. Add 2 tbsps water, turmeric powder and red chilli powder and mix well. Cover and cook till brinjals are half done.
3. Add rice and mix well. Add 2 tbsps water and mix well. Cover and cook till water dries up.
4. Add asafoetida, sesame seeds and coriander leaves and mix. Switch off heat, cover the pan and let it rest for 5 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and green chillies and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps