Serves 4

Ingredients
2 cups rice, half cooked 4 green chillies, chopped
2 onions, chopped 2 tsp ginger garlic paste
1" cinnamon stick 3 cloves
4 cardamoms 2 tsp khus khus seeds
1 lb baby eggplants Salt to taste
4-5 tbsp ghee or butter

Method

  1. Mix cloves, cinnamon stick, cardamoms, khus khus seeds and fry them in little ghee until golden in color.
  2. Cool and blend them to a fine powder. Heat the remaining ghee and fry the eggplant pieces until golden brown in color.
  3. Remove from heat and keep aside. In the remaining ghee, fry the green chillies and onions until brown.
  4. Add ginger garlic paste to the onions mixture and mix well.
  5. Then add eggplant pieces along with half-cooked rice and cook until the rice gets done.
  6. Add the ground powder to the rice, mix well and garnish with coriander leaves if desired.
  7. By the same procedure, tomato bhaat can also be prepared.
  8. Substitute eggplants with tomatoes.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 421 Carotene ( μg ) 200.63
Protein (g) 9.5 Vitamin C (mg) 16.3
Carbohydrate (g) 51.5 Mg (mg) 85.1
Fat (g) 19.7 Na (mg) 4.4
Fibre (g) 2.91 K (mg) 256.8
Minerals (g) 1.6 Mn (mg) 0.71
Calcium (mg) 114.0 Zn (mg) 1.25
Phosphorus (mg) 181.93 Cr (mg) 0.02
Iron (mg) 2.64

Modification

Reduce the amount of fat used, preferably use oil.
Ingredients
2 cups rice, half cooked 4 cardamoms
4 green chillies, chopped 2 tsp khus khus seeds
2 onions, chopped 1 lb baby eggplants
2 tsp ginger garlic paste Salt to taste
1" cinnamon stick 3 tbsp ghee or butter
3 cloves
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 359
Protein (g) 9.49
Carbohydrate (g) 51.5
Fat (g) 12.15
Fibre (g) 2.91
Minerals (g) 1.6