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Vegan Eggplant and Purslane Pilaf with Peanuts

Purslane, grows on its own terms a colorful and nutritious weed. The taste of this plant varies with the time of the day it is eaten and usually tends to be tarter in the mornings and more mellow and almost sweet in the evenings.

So, it was a happy and colorful marriage, when I paired it with eggplant and peanuts in this colorful rice dish. Given how much we all liked it, chances are this will be a long lasting marriage. In that, we shall see the duo and welcome them again, next summer.

Vegan Eggplant and Purslane Pilaf with Peanuts

This Recipe is :

Dairy FreeVegan

Serves

4 - 6

Cook Time

45

Ingredients

  • 1/3 cup raw shelled peanut
  • 2 tablespoons oil (olive or mustard)
  • 1 teaspoon black mustard seeds
  • 1 small red onion, diced
  • 11/2 teaspoons ginger paste
  • 2 dried red chilies
  • 1 medium sized eggplant, diced
  • 1 cup of basmati rice, washed throughly
  • 2 cups of water
  • 3/4 teaspoon turmeric
  • Salt to taste
  • 1/2 cup finely chopped purslane

Preparation

  1. In a skillet, dry roast the peanuts until they are a few shades darker and are fragrant, this will take about 5 minutes, and needs to be watched and shaken while cooking.
  2. Set the peanuts aside.
  3. In a cooking pot add the oil and heat on medium heat for about 45 seconds.
  4. Add in the black mustard seeds and wait until the mustard seeds begin to pop.
  5. Add in the red onion and the red chilies and stir well and sautee for about 4 minutes until the onion melts and is translucent.
  6. Add in the eggplant and stir well. Cover and lower the heat and let the eggplant cook for about 4 minutes, it should be somewhat tender at this point.
  7. Add in the rice and the water and mix well.
  8. Add in the turmeric and the salt and when the water is simmering, cover and cook for about 15 minutes.
  9. Remove the cover, at this point the water should be almost absorbed and the rice fluffy and yellow.
  10. Stir in the purslane and the peanuts and mix with the light hand.
  11. Cover and cook for another 3 minutes and turn off the heat and let the rice rest for 5 minutes before serving.

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AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.


 

 

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