Fenugreek, Green Peas & Carrot Pulao with Boondi Raita & Fried Brinjals

This pulao is spiced with a blend of warm masalas , the earthy flavours of fresh fenugreek leaves, the sweetness of carrots, and green peas. Served with cooling boondi raita and crispy fried brinjal , perfectly balanced and satisfying meal.

Ingredients for the Pulao

360 grams pulao basmati rice

Was and soak for 15 minutes

200 grams fresh fenugreek leaves (picked)

 150 grams carrot, grated

 100 grams shelled green peas

2 onions, sliced

2 medium tomatoes, finely sliced

1 tbsp dry fenugreek leaves

Salt to taste

1 tbsp ginger-garlic paste

2 to 3 green chillies, finely chopped

Spice Powders

2 tsp biryani masala powder

½ tsp coriander powder

 ½ tsp pepper powder

¼ tsp cumin powder

 ½ or ¼ tsp chilli powder

Method

1. Heat oil in a pan and sauté the sliced onions with a little salt until they turn golden brown.

2. Add the tomatoes and green chillies, cooking until soft and well done.

3. Stir in the spice powders, dry fenugreek leaves, and ginger-garlic paste. Add a splash of water and sauté until aromatic.

4. Add the green peas, grated carrot, and roughly chopped fresh fenugreek leaves. Mix well and cook for 2 minutes.

5. Gently fold in the well-drained rice and mix. Pour in hot water, about 1 inch above the rice level.

6. Once it comes to a boil, adjust the seasoning, cover, and let it cook on low heat until the rice is fully done.

Fried Brinjals

These crispy, spiced brinjal slices add a delicious crunch to the meal.

Ingredients

1 large brinjal (thinly sliced)

3 tbsp East Indian Bottle Masala powder

1 tsp garam masala powder

 ¼ tsp turmeric powder

 Salt to taste

 Water (just enough to make a thick paste)

For the Batter

 Gram flour (besan)

A small amount of rice flour

 Salt to taste

Chilli powder

 Water (enough to form a thick batter)

Method

1. In a bowl, mix the East Indian Bottle Masala, garam masala, turmeric powder, and salt. Add just enough water to form a thick paste.

2. Coat the brinjal slices with this spice mix and let them marinate.

3. Prepare a thick batter with gram flour, rice flour, salt, and chilli powder.

4. Dip each marinated brinjal slice into the batter and shallow fry until golden brown and crispy.