Bombay Rice Curry Recipe - Cooking Index
Bombay Rice Curry Recipe - Cooking Index
| 1 cup | Onion; finely chopped | |
| 2 teaspoons | Oil | |
| 1 cup | Eggplant cubes; peeled | |
| 1/2 cup | Raw nuts - (peanuts, cashews, or pecans) | |
| 1 cup | Fresh tomato cubes; peeled | |
| 1 cup | Apple cubes; peeled | |
| 2 cups | Garlic cloves; peeled (large) | |
| 1/2 teaspoon | Ground turmeric | |
| 1/2 teaspoon | Ground cinnamon | |
| 1/2 teaspoon | Ground coriander | |
| 1 teaspoon | Freshly ground pepper - (to taste) | |
| 1 teaspoon | Salt | |
| 1 teaspoon | Cumin seeds | |
| 1 teaspoon | Mustard or dill seeds | |
| 2 teaspoons | Ground red pepper or chile-powder | |
| Water as needed | ||
| 4 cups | Brown rice; precooked - still warm (brown Basmati is best) | |
| 1/2 cup | Raisins - (optional) | |
| 1/2 cup | Coconut; shredded - (optional) |
Saute onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple and garlic in a blender into a paste, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.
Source:
www.mumbaizone.com
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