Masala rice turned nice aromatic with less work. Back in my childhood, when my grand father was alive, we used to have this planted in our farms very frequently. I hated brinjal all my life until I got married and started trying out new recipes on my own.  I love brinjal these days and love trying variations. In this recipe since I didn’t have small brinjal, i used eggplant.

Brinjal Masala Rice / Spicy Kathirikai Sadam

Brinjal Masala Rice / Spicy Kathirikai Sadam
Prep time
Cook time
Total time
Serves: 2
  • Raw Rice - 1 cup
  • Egg Plant - 2 no
  • Oil - 2 tsp
  • Mustard - ½ tsp
  • Turmeric - ¼ tsp
  • Salt - to taste
To Grind :
  • Grated Coconut - 1 tbsp
  • Small onion - 6 no
  • or Big Onion - ½ no
  • Ginger Garlic Paste - 1 tsp
  • Green Chili - 4 no
  • Coriander Seed - 1 tsp
  • Mint and Coriander Leaves - ½ cup
  1. Cook Rice with 2 cups of water by adding salt and allow it to cool down.
  2. Grind the items in "To Grind Section ".
  3. Slice egg plant into length wise.
  4. Chop Onions into medium pieces.
  1. In a pan, add oil, mustard and wait till it crackles. Add egg plant, turmeric and fry it for 5 min.
  2. Add the ground paste and fry till the raw smell leaves. Mix with rice gently.
Serve with raitha or pappad.