Spiced Rice with Eggplant and Okra Medley
This vibrant dish features fluffy rice cooked with tender eggplant, crisp okra, and comforting raw banana. Embellished with aromatic garlic and onion, it’s a harmonious blend that excites the palate. Perfect as a hearty main or a side dish, this recipe channels warmth and richness, making it ideal for family gatherings or casual dinners.
ingredients
- 1 cup basmati rice
- 1 medium eggplant, diced
- 1 cup okra, sliced
- 1 raw banana, chopped
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh cilantro for garnishing
steps
- 1.
Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes.
- 2.
In a large saucepan, heat olive oil over medium heat. Add cumin seeds and sauté until fragrant.
- 3.
Add chopped onion and garlic, cooking until the onion turns translucent.
- 4.
Stir in the diced eggplant and cook for about 5 minutes, until it softens slightly.
- 5.
Add the sliced okra and chopped raw banana, cooking for another 3-4 minutes.
- 6.
Sprinkle turmeric and season with salt, mixing well.
- 7.
Drain the rice and add it to the pan, stirring to combine all ingredients.
- 8.
Pour in the vegetable broth and bring to a boil. Cover and reduce heat to low, simmering for 15-20 minutes until the rice is cooked.
- 9.
Once done, fluff the rice with a fork and garnish with fresh cilantro. Serve warm.
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