Vegetable Brinji Sadam Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat ghee in a pressure cooker and add whole spices like cinnamon, cloves, and bay leaves.
• STEP 3.Add sliced onions and sauté until golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped vegetables and sauté for a few minutes. Then, add turmeric powder, red chili powder, and salt.
• STEP 5.Add soaked rice and mix well. Add water and pressure cook for 2 whistles.
• STEP 6.Once the pressure is released, fluff the rice gently with a fork. Serve hot with raita or pickle.

Cooking Tips

• You can add vegetables of your choice like cauliflower, bell peppers, or corn.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a handful of mint leaves and coriander leaves while cooking.

Storage and Serving

• Vegetable Brinji Sadam is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.