9:08 PM
Sensible Vegetarian
Quinoa is a protein rich pseudo grain, meaning a seed actually used as grain and is of South American origin. With a slightly crunchy texture and a nutty flavor this can be substituted in place of rice in most of the dishes. Quinoa is available in your local health food store or online stores. This eggplant quinoa is super quick to make. With rice being a staple in the region from where I come, there are so many varieties of rice that are prepared and relished and this is one amongst them. But in my house hold since quinoa is a staple, I just substituted the rice with quinoa to make this protein rich one pot meal. The spice powder is the key to this flavorful and delicious dish and I make it before hand and this stays good for at least a week refrigerated. Very easy to put together, just try out this dish and do let me know how you liked it.
Preparation Time - 10-15 Minutes
Cooking Time - 20 Minutes
Serves - 2
Ingredients
For the spice powder
Coriander seeds - 2 Tbsp
Split Channa Dal(Kadali paruppu) -1 Tbsp
Dry red chilies - 4 or as per taste
Cinnamon - 1 stick
Fennel seeds - 1 Tsp
Tamarind - 1 inch long piece
Coconut - 7 one inch pieces
Cooked Quinoa - 1 Cup
Eggplants - 1 big or 2 small Japanese eggplants(Chopped into small pieces)
Turmeric powder - 1/2 Tsp
Salt - 1 Tsp or to taste
Onion - 1 small(chopped into small pieces)
Coconut oil - 1 Tsp
Mustard seeds - 1/2 Tsp
Urad dal - 1 Tsp
Ghee roasted cashews - 1 Tbsp
Chopped cilantro - 1 Tbsp
Method
1) Dry roast the ingredients given under the spice powder section until fragrant and once cool enough to handle, make a coarse to fine powder and keep this aside.
2) Heat the pan, add a tsp of oil and once it is hot add the mustard seeds. After the seeds stop spluttering add the urad dal. Once it slightly browns add the onion pieces and saute for a few minutes till translucent.
3) Now add the eggplant pieces, add the salt and turmeric powder and saute till well cooked. Cover and cook and this will take any where between 8-10 minutes. Now add half of the spice powder saute for a second and add the quinoa. Add one more tsp of oil and mix thoroughly.
4) Garnish with ghee roasted cashews and chopped cilantro and serve with raita(yogurt dip) of your choice.
Preparation Time - 10-15 Minutes
Cooking Time - 20 Minutes
Serves - 2
Ingredients
For the spice powder
Coriander seeds - 2 Tbsp
Split Channa Dal(Kadali paruppu) -1 Tbsp
Dry red chilies - 4 or as per taste
Cinnamon - 1 stick
Fennel seeds - 1 Tsp
Tamarind - 1 inch long piece
Coconut - 7 one inch pieces
Cooked Quinoa - 1 Cup
Eggplants - 1 big or 2 small Japanese eggplants(Chopped into small pieces)
Turmeric powder - 1/2 Tsp
Salt - 1 Tsp or to taste
Onion - 1 small(chopped into small pieces)
Coconut oil - 1 Tsp
Mustard seeds - 1/2 Tsp
Urad dal - 1 Tsp
Ghee roasted cashews - 1 Tbsp
Chopped cilantro - 1 Tbsp
Method
1) Dry roast the ingredients given under the spice powder section until fragrant and once cool enough to handle, make a coarse to fine powder and keep this aside.
2) Heat the pan, add a tsp of oil and once it is hot add the mustard seeds. After the seeds stop spluttering add the urad dal. Once it slightly browns add the onion pieces and saute for a few minutes till translucent.
3) Now add the eggplant pieces, add the salt and turmeric powder and saute till well cooked. Cover and cook and this will take any where between 8-10 minutes. Now add half of the spice powder saute for a second and add the quinoa. Add one more tsp of oil and mix thoroughly.
4) Garnish with ghee roasted cashews and chopped cilantro and serve with raita(yogurt dip) of your choice.
Events
1) Sending this to Healthy Lunch box ideas - Brinjal an event hosted by Priya an event started by Kalyani.
2) Sending this Healthy Cooking Challenge - Healthy Lunch Box Ideas by Edible Entertainment an event started by My Tasty Curry
