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Bombay Rice Curry

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1 cup 62g / 2.2ozOnion; finely chopped
2 teaspoons 10mlOil
1 cup 198g / 7ozEggplant cubes; peeled
1/2 cup 118mlRaw nuts - (peanuts, cashews, or pecans)
1 cup 62g / 2.2ozFresh tomato cubes; peeled
1 cup 237mlApple cubes; peeled
2 cups 474mlGarlic cloves; peeled (large)
1/2 teaspoon 2.5mlGround turmeric
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlGround coriander
1 teaspoon 5mlFreshly ground pepper - (to taste)
1 teaspoon 5mlSalt
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlMustard or dill seeds
2 teaspoons 10mlGround red pepper or chile-powder
  Water as needed
4 cups 640g / 22ozBrown rice; precooked - still warm (brown Basmati is best)
1/2 cup 80g / 2.8ozRaisins - (optional)
1/2 cup 46g / 1.6ozCoconut; 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.



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