Vegan Eggplant & Sunflower Seeds Powder Rice/Kathirikkai Podi Rice

After making two delicious kid's friendly lunch box dishes, i couldnt stop myself making an another delicious lunch box dish with a healthy twist in it. Usually i love to make eggplant rice with a special spice powder to make them more flavourful and delicious. And my today's recipe is definitely a different recipe you would have never crossed yet. I prepared this eggplant rice with a flavorsome rich spice powder using sunflower seeds along with other usual spices. I have prepared couple of breads using sunflower seeds, but never tried them in my cooking. Since i want to make a super duper twist to the usual eggplant rice, i simply opted for a spice powder which goes for Sunflower seeds. Initially i was bit skeptical to use sunflower seeds in this spice powder but seriously i want to give a try eventhough its the first time am preparing a spice powder with sunflower seeds.

Its been almost three weeks, am running a month of blogging marathon with 4 themes for 4 weeks. And we are successfully running this month's blogging marathon, am thanking god that i could prepare all my 26 dishes almost in time eventhough i started cooking a bit late. Coming to this dish, this rice when packed in a kid's or an adult's lunch box along with some prefect side dish, makes an excellent lunch. Satisfying and filling dish definitely with a nice aroma in it. This dish may sounds almost like the popular Vangi bath though the spice powder is prepared with sunflower seeds. If you want to make something different from your usual rice dishes, dont forget to check this ultimate flavourful eggplant rice.

2cup Cooked Rice
2cups Eggplants (cubed)
1+1/2tbsp Oil
1/2tsp Mustard seeds
1tsp Channa dal
1tsp Urad dal
2nos Dry red chillies
Salt

Sunflower Seeds Powder:
1/4cup Grated coconut
1/4cup Sunflower seeds
1tbsp Sesame seeds
1tbsp Coriander seeds
1tbsp Channa dal
1tsp Peppercorns
1tbsp Urad dal
2nos Dry red chillies
1/2tsp Asafoetida powder

Dry roast all the ingredients given for the sunflower seeds powder and grind them as fine powder, keep aside.

Heat the oil and fry the eggplants and salt until the eggplants get cooked, keep aside.

Heat enough oil and let splutters the mustard seeds, urad dal and add the channa dal, curry leaves, red chillies.

Once they get well fried, the grounded spice powder, keep in simmer until the oil gets separates.

Now add the already cooked eggplant cubes, salt and cook until eggplants are tender, put off the stove.

Finally add the cooked rice and toss everything gently, adjust the salt if needed.

Enjoy with potato chips, fries or with eggs.

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