Pakistani Vegetarian Feast – Aromatic Pulao, Spicy Baingan Bharta, and Tangy Raita

Allergens

None

Ingredients

• 2 cups basmati rice
• 1 large eggplant (baingan)
• 2 medium onions
• 3 medium tomatoes
• 1 cup yogurt
• 1/4 cup vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt, to taste
• Fresh cilantro leaves, for garnish
• Green chili, sliced, for serving (optional)

Instructions

1. Rinse basmati rice under cold water and drain well. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, lower heat to a simmer, cover, and cook for 18 20 minutes until tender. Drain and set aside.
2. Peel and dice the eggplant into 1/2 inch cubes. Finely chop the onions and tomatoes. In a large pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and cook for 30 seconds until fragrant.
3. Stir in chopped onions and sauté until golden brown, about 5 7 minutes. Add turmeric, coriander powder, garam masala, and salt to taste. Cook for another minute.
4. Add diced eggplant, mixing well with spices. Cover and cook for 10 minutes, stirring occasionally. Uncover and add chopped tomatoes, cooking until the sauce thickens and the eggplant is tender.
5. Meanwhile, prepare the raita by whisking together yogurt, finely chopped onion, salt to taste, and a pinch of cumin powder. Set aside.
6. Once rice is cooked, fluff with a fork and set aside. To serve, place a bed of pulao in each of four plates, top with a generous portion of baingan bharta, and dollop raita on the side. Garnish with fresh cilantro leaves and green chili slices for an added kick.

Chef’s Insight

The use of cumin seeds at the beginning of cooking imparts a rich flavor to the onions.

Notes

Adjust spice levels according to personal preference.