Review - Indian Eggplant Stew with Spiced Basmati Rice

[Guest guest]

I made this for lunch today and it is delicious and so colorful. Thank you

Rain!

 

Judy

-

wwjd

Tuesday, April 14, 2009 11:21 AM

Indian Eggplant Stew with Spiced Basmati Rice

 

 

 

 

 

 

Rain,

This sounds delicious. I can't wait to make it.

Thanks for sharing the recipe.

Judy

 

Renuka Singh <rsingh7567

Indian Eggplant Stew with

Spiced Basmati Rice (very delicious)

Saturday, 11 April, 2009, 6:26 AM

 

Indian Eggplant Stew with Spiced Basmati Rice

 

1/4 cup ghee or olive oil

1/2 cup chopped onion

3 cloves chopped garlic

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1 tablespoon grated fresh ginger

1 fresh chili pepper, jalapeno or serrano

1 eggplant, cubed

1 bunch of fresh spinach, rinsed

4 ripe tomatoes, chopped

1 teaspoon turmeric

1 1/2 teaspoon salt

1 (15 oz) can of garbanzo beans

1 tablespoon fresh lemon juice

1 tablespoon sugar

 

Heat a large soup pot over medium to high heat and add the ghee or olive oil.

Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper

until the onions are translucent and the mustard seeds begin to pop. Add the

eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8

minutes, stirring occasionally. Add the bunch of fresh spinach. There is no need

to cut off the stems since many of the vitamins are found there. You can put the

spinach in without chopping and it will cook down.. Cover the stew pot for a few

minutes until it cooks down and you can fit the rest of the ingredients in the

pot. Add the tomatoes, turmeric, and salt and cook above for about 10 minutes,

until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook

for about 5 more minutes. Serve over spiced basmati rice.

 

Spiced Basmati Rice:

1 cup white basmati rice, rinsed twice

2 cups water

1 teaspoon salt

1 teaspoon turmeric

1 tablespoon fresh ginger grated

1 tablespoon ghee or olive oil

 

Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee,

and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let

the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can

also use a rice cooker to make the spiced rice.

 

[Guest guest]

Thank you Judy for the positive review.

Rain

 

, " wwjd " <jtwigg wrote:

>

> I made this for lunch today and it is delicious and so colorful. Thank you

Rain!

>

> Judy

> -

> wwjd

>

> Tuesday, April 14, 2009 11:21 AM

> Indian Eggplant Stew with Spiced Basmati Rice

Rain,

> This sounds delicious. I can't wait to make it.

> Thanks for sharing the recipe.

> Judy

>

> Renuka Singh <rsingh7567

> Indian Eggplant Stew

with Spiced Basmati Rice (very delicious)

>

> Saturday, 11 April, 2009, 6:26 AM

>

> Indian Eggplant Stew with Spiced Basmati Rice

>

> 1/4 cup ghee or olive oil

> 1/2 cup chopped onion

> 3 cloves chopped garlic

> 1 teaspoon cumin seeds

> 1/2 teaspoon mustard seeds

> 1 tablespoon grated fresh ginger

> 1 fresh chili pepper, jalapeno or serrano

> 1 eggplant, cubed

> 1 bunch of fresh spinach, rinsed

> 4 ripe tomatoes, chopped

> 1 teaspoon turmeric

> 1 1/2 teaspoon salt

> 1 (15 oz) can of garbanzo beans

> 1 tablespoon fresh lemon juice

> 1 tablespoon sugar

>

> Heat a large soup pot over medium to high heat and add the ghee or olive

oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot

pepper until the onions are translucent and the mustard seeds begin to pop. Add

the eggplant and mix well so the spices and ghee are absorbed, the let it cook

for 8 minutes, stirring occasionally. Add the bunch of fresh spinach. There is

no need to cut off the stems since many of the vitamins are found there. You can

put the spinach in without chopping and it will cook down.. Cover the stew pot

for a few minutes until it cooks down and you can fit the rest of the

ingredients in the pot. Add the tomatoes, turmeric, and salt and cook above for

about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice,

and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.

>

> Spiced Basmati Rice:

> 1 cup white basmati rice, rinsed twice

> 2 cups water

> 1 teaspoon salt

> 1 teaspoon turmeric

> 1 tablespoon fresh ginger grated

> 1 tablespoon ghee or olive oil

>

> Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee,

and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let

the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can

also use a rice cooker to make the spiced rice.

>

>

[Guest guest]

You're welcome. I love Indian recipes and you send in some good ones. I love

reading positive reviews from others on recipes they try too.

Have a blessed day,

Judy

-

renuka

Tuesday, April 14, 2009 4:18 PM

Re: Review - Indian Eggplant Stew with Spiced

Basmati Rice

 

 

 

 

 

Thank you Judy for the positive review.

Rain

 

, " wwjd " <jtwigg wrote:

>

> I made this for lunch today and it is delicious and so colorful. Thank you

Rain!

>

> Judy

> -

> wwjd

>

> Tuesday, April 14, 2009 11:21 AM

> Indian Eggplant Stew with Spiced Basmati Rice

>

>

>

>

>

>

> Rain,

> This sounds delicious. I can't wait to make it.

> Thanks for sharing the recipe.

> Judy

>

> Renuka Singh <rsingh7567

> Indian Eggplant Stew

with Spiced Basmati Rice (very delicious)

>

> Saturday, 11 April, 2009, 6:26 AM

>

> Indian Eggplant Stew with Spiced Basmati Rice

>

> 1/4 cup ghee or olive oil

> 1/2 cup chopped onion

> 3 cloves chopped garlic

> 1 teaspoon cumin seeds

> 1/2 teaspoon mustard seeds

> 1 tablespoon grated fresh ginger

> 1 fresh chili pepper, jalapeno or serrano

> 1 eggplant, cubed

> 1 bunch of fresh spinach, rinsed

> 4 ripe tomatoes, chopped

> 1 teaspoon turmeric

> 1 1/2 teaspoon salt

> 1 (15 oz) can of garbanzo beans

> 1 tablespoon fresh lemon juice

> 1 tablespoon sugar

>

> Heat a large soup pot over medium to high heat and add the ghee or olive

oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot

pepper until the onions are translucent and the mustard seeds begin to pop. Add

the eggplant and mix well so the spices and ghee are absorbed, the let it cook

for 8 minutes, stirring occasionally. Add the bunch of fresh spinach. There is

no need to cut off the stems since many of the vitamins are found there. You can

put the spinach in without chopping and it will cook down.. Cover the stew pot

for a few minutes until it cooks down and you can fit the rest of the

ingredients in the pot. Add the tomatoes, turmeric, and salt and cook above for

about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice,

and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.

>

> Spiced Basmati Rice:

> 1 cup white basmati rice, rinsed twice

> 2 cups water

> 1 teaspoon salt

> 1 teaspoon turmeric

> 1 tablespoon fresh ginger grated

> 1 tablespoon ghee or olive oil

>

> Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee,

and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let

the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can

also use a rice cooker to make the spiced rice.

>

>