Bombay Rice Curry

Recipe Ingredients

1 cup	62g / 2.2oz	Onion; finely chopped
2 teaspoons	10ml	Oil
1 cup	198g / 7oz	Eggplant cubes; peeled
1/2 cup	118ml	Raw nuts - (peanuts, cashews, or pecans)
1 cup	62g / 2.2oz	Fresh tomato cubes; peeled
1 cup	237ml	Apple cubes; peeled
2 cups	474ml	Garlic cloves; peeled (large)
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground coriander
1 teaspoon	5ml	Freshly ground pepper - (to taste)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Mustard or dill seeds
2 teaspoons	10ml	Ground red pepper or chile-powder
		Water as needed
4 cups	640g / 22oz	Brown rice; precooked - still warm (brown Basmati is best)
1/2 cup	80g / 2.8oz	Raisins - (optional)
1/2 cup	46g / 1.6oz	Coconut; shredded - (optional)

Recipe Instructions

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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