Personally i felt to combine legumes with veggies to make out some pulao..Its fun to prepare this combination and also they are quite like one pot meal which suits prefectly for a lunch box menu..This pulao tastes quite similar like vaangibath with sauteed eggplants chunks, rajma along with ginger garlic paste and a masala paste prepared with coriander seeds, red dry chillies,cumin seeds, grated coconut, cardamom seeds and cinnamon stick..Easy to prepare this pulao goes awesome along with fried papads or simple potato roast, we enjoyed having this delicious rajma and eggplant pulao for our today's lunch with fried papads and hard boiled eggs..Am sending this rajma and eggplant pulao to Anita's Vegetable Marathon Event-Beans,my event CWS-Cardamom...
2cups Basmati rice
3cups Coconut milk
1cup Rajma (cooked)
2cups Eggplants (chopped as small cubes)
1no Onion (chopped lengthwise)
1no Tomato (big & chopped)
2nos Green chillies (slit opened)
1tsp Ginger garlic paste
2nos Bayleaves, cloves, cinnamon stick, cardamoms
2tsp Coriander seeds
1tsp Cumin seeds
6nos Dry red chillies
1no Cardamom seeds
1inch Cinnamon stick
3tsps Grated coconut
Fry all the ingredients given in the list 'to grind' one by one with few drops of oil until they turns golden brown, grind as fine masala powder and keep aside..Meanwhile wash the basmati rice,soak for 15minutes and cook along with coconut milk in a rice cooker,once the rice get cooked, keep aside and let them cool..
Heat enough oil, fry the bayleaves, cinnamon stick,cloves and cardamoms and add the chopped onions and chopped tomatoes,slit opened green chillies and saute until the veggies get half cooked, add the ginger garlic paste and saute until the veggies get completely cooked, now add the chopped eggplant pieces..cook until the eggplants turns mushy..finally add cooked rajma,curry leaves,salt and the grounded spice powder as per need..cook everything in simmer with lid closed until the oil get separates...finally add the already cooked basmati rice and toss gently everything get well mixed...
Serve hot with fried papads or simple potato roast..