Brinjal Rice / Kathirikai Sadam with Brown Rice

Are you looking for easy and filling Lunch Box Recipes. Try the South Indian Brinjal Rice or Kathirikai Sadam Recipe. No Onion No Garlic Vegan Rice Recipe made with Pressure Cooked Brown Rice.

Brinjal Rice / Kathirikai Sadam with Brown Rice

Any crazy Brinjal Fans like me? By crazy, I mean someone who can eat Brinjal for all 3 meals, 365 days in a year. Oh yes! I am “off the charts” crazy about Brinjal, Kathirikai or Aubergines! Probably the reason why there aren’t many Brinjal recipes on the blog yet. No patience to shoot the recipes as its quickly consumed.

However, this time when I was cooking the Brinjal Rice or Kathirikai Sadam at home, I promised myself to be patient and documented the whole process and ultimately shot the recipe as well to post on the blog. A round of applause please, for my patience!

Well, I love variety rice recipes from South Indian Cuisine. Ideal one pot meals that doubles up as lunch or even lunch box at work. Be it Coconut Rice, Lemon Rice, South Indian Tomato Rice or Kovakkai Sadam (Ivy Gourd or Tendli Rice), every variety is a hit favourite at our place.

When it comes to Kalavai Sadam recipes, I try and experiment with different rice varieties. For this particular recipe of Brinjal Rice, I have used Brown Rice (Short Grain – Sona Masuri Rice Variety). My husband is not a huge fan of plain brown rice but enjoys eating it when loaded up with vegetables and spice mixes.

Brinjal Rice made with Sona Masoori Brown Rice

I have used pressure cooked brown rice for this recipe. And as you can see, the grains are separate and well cooked.

The most common issue with Brown Rice that I hear often especially when the rice is pressure cooked is that it turns mushy or under cooked in centre. For the very same reason, I am providing some tips that can help you with cooking Brown Rice perfectly in a pressure cooker.

Tips on How to Cook Brown Rice in Pressure cooker on Stove Top

  • Soaking the RiceSoak the Rice for atleast 20 minutes before pressure cooking. This leads to soft rice with separate grains.
  • Brown Rice to Water Ratio – For 1 cup (250 ml) Brown Rice, use 2 cups of water for pressure cooking.
  • How Many Whistles to Cook Brown Rice in Pressure cooker – 4 whistles is enough.
  • I have used a 10 litre pressure cooker which can easily cook 2 more things like vegetables and dal too at the same time. In that case, I place the Brown Rice in the middle section. The dal is placed below and vegetable on top.
  • You can use the same method to cook not only Sona Masoori Brown Rice but also Kolam or rather any short grain variety. For Basmati Rice variety, I strongly recommend cooking the rice on a stove top in an open vessel.

For the sake of convenience and better understanding, I urge you to look at the process pics below.

Short Grain Sona Masuri Brown Rice
Sona Masoori Brown Rice (Short Grain Rice Variety)
How to cook brown rice in pressure cooker
Always soak the Brown Rice before pressure cooking
Pressure cooked Sona Masoori Brown Rice
Pressure Cooked Brown Rice (1 cup rice, 2 cups water)
How to cook brown rice
Fluffed up Brown Rice

The Brinjal variety used here are the Thorny Brinjals, popular in Maharashtra and used to make Bharleli Vangi or stuffed eggplants in a spicy gravy. I picked these up on my way to Mumbai from Mahabaleshwar, last month, from a local farm.

If you love this variety of brinjal, try the recipe of Vangi Batatyachi Bhaji on the blog and you will love it! Pair it with fresh Jowar Bhakri or Phulkas and enjoy it with a side of curd and sliced raw onions.

Note – You can use any variety of brinjals as available in your local supermarket or farmers market for this particular recipe. Even the bharta baingan (thick brinjals). Just chop it instead of slicing.

Rice Varieties such as Brinjal Rice are often made with a spice mix using lentils and chillies. If you take a look at the Kovakkai Sadam Recipe, I have provided the recipe for the spice mix that has been used.

Although, for this particular recipe, I thought of putting my Home Made Rasam Powder or Rasam Podi to good use and decided to cut down my work of roasting and grinding by simply putting couple of spoons of the rasam podi to flavour the rice. The flavors were outstanding – If I can say so, myself!

If you have not tried my Rasam Powder Recipe yet, then please head over to the post and make some. You will never buy store bought podi ever again! Also, you will be surprised at some of the ideas that I have mentioned in the post using Rasam podi other than making Rasam.

Tip – If you do not have Rasam Powder handy, add Sambar Powder instead. Tastes amazing!

This easy Brinjal Rice recipe does not require any side dish as it is loaded with vegetables. Perhaps a quick raita or thayir pachadi would suffice, especially during summers. Take a look at some of the options provided below.

Brinjal Rice or Kathirikai Sadam

Side Dish for Brinjal Rice

Step by Step Recipe for Brinjal Rice / Kathirikai Sadam with Brown Rice

Note – The Process of Cooking Brown Rice has been explained above. The remaining process from chopping the vegetables and preparing the rice is detailed below. Please check the Recipe Card (below the step by step pics) to note the exact measurements and recipe notes.

Wash the brinjals under running tap water, remove the crown and the thorns from the Brinjal and then slice them lengthwise. Soak them in some water until the rice is pressure cooked.

Heat a Kadhai, add oil, mustard seeds, chana dal, whole red chillies.

Once the mustard crackles, add the sliced brinjal pieces. (Drain the soaked water before adding the brinjal)

Add Turmeric powder, red chilli powder and salt to taste. Mix well and let it cook for sometime.

Once the brinjal has cooked (press the brinjal lightly and it should squash easily between your fingers) Tip – Cook the brinjal in an open kadhai on a low flame and do not cover.

Add the cooked brown rice, home made rasam powder and salt to taste. Mix well, cover and cook for 5 minutes on low heat.

Add finely chopped coriander leaves and serve piping hot with an accompaniment of your choice.

Recipe Notes

  • Brinjal can be chopped into small pieces too and not necessarily lengthwise.
  • You can use cooked Basmati White Rice, Kolam or Sona Masoori White Rice or any variety of rice for this recipe instead of brown rice.
  • This recipe can be made using leftover rice too. Just microwave or steam for a couple of minutes before adding to the brinjals. The rice would be much softer and will blend with the spices.
  • Leftovers can be enjoyed for a couple of days. Store it in your refrigerator. It actually tastes delicious the next day so I always make it extra, as you can see.
  • Salt or seasoning is added at 2 stages – One while cooking the vegetables and the other with rice. I prefer doing that to avoid the brinjal bits taste bland while eating the rice.
  • The Brinjal Rice Recipe is Vegan but since I have added asafoetida in Rasam Powder, it is not Gluten free.
  • This is a No Onion No Garlic Brinjal Rice Recipe. In case you wish to add onions, add sliced onions after the tempering and then add the sliced brinjals.
Brinjal Rice or Kathirikai Sadam

Brinjal Rice / Kathirikai Sadam with Brown Rice

Step by Step Recipe to Cook Easy South Indian Brinjal Rice or Kathirikai Sadam at home. Made with Pressure cooked Brown Rice, this is an easy No Onion No Garlic, Vegan lunch box rice recipe that can also be made with leftover rice.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: South Indian, Tamil Nadu Recipes
Keyword: Brinjal Rice, Easy Brinjal Recipes, How to cook brown rice in pressure cooker, kalavai sadam, Kathirikkai Sadam, Lunch Box Recipes, No Onion No Garlic Recipe, South Indian Rice Variety
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 1 cup Brown Rice (Short Grain Sona Masoori Rice) 1 cup is 250 ml measurement. See notes below
  • 2 cups Water Extra as required for washing the rice and soaking not included
  • 500 gms Brinjal, Baingan or Aubergine Check notes below
  • 3 tbsp Sesame Oil You can use veg oil alternatively
  • 1 1/2 tsp Chana Dal or Bengal Gram Dal
  • 1/4 tsp Mustard Seeds or Rai
  • 3-4 nos. Whole Red chillies (broken into small pieces)
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Kashmiri Red Chilli Powder Check Notes Below
  • 1 1/2 tbsp Rasam Powder Check Notes Below
  • Finely chopped coriander leaves as required
  • Salt to taste

Instructions

  • Soak the Brown Rice for atleast 20 minutes before pressure cooking. Pressure cook the rice (1 cup rice 250 ml measurement with 2 cups water) until 4 whistles. Allow the cooker to cool, release the pressure and then fluff the rice using a fork (after it has cooled down a bit)
  • Wash the brinjals under running tap water, remove the crown and the thorns from the Brinjal and then slice them lengthwise. Soak them in some water until you are ready to cook.
  • Heat a Kadhai, add oil, mustard seeds, chana dal, whole red chillies.
  • Once the mustard crackles, add the sliced brinjal pieces. (Drain the soaked water before adding the brinjal)
  • Add Turmeric powder, red chilli powder and salt to taste. Mix well and let it cook for sometime.
  • Once the brinjal has cooked (press the brinjal lightly and it should squash easily between your fingers or in the pan) Tip – Cook the brinjal in an open kadhai on a low flame. Do not cover with lid.
  • To the brinjals, add the cooked brown rice, home made rasam powder and salt to taste. Mix well, cover and cook for 5 minutes on low heat.
  • Add finely chopped coriander leaves, mix and serve piping hot with an accompaniment of your choice.

Notes

Recipe Notes – 
  • You can use any variety of short grain brown rice available in your local grocery store. 
  • You can use cooked Basmati White Rice, Kolam or Sona Masoori White Rice or any variety of rice for this recipe instead of brown rice.
  • This recipe can be made using leftover rice too. Just microwave or steam for a couple of minutes before adding to the brinjals. The rice would be much softer and will blend with the spices.
  • I have added Kashmiri Red chilli powder for the deep colour only. You can either skip or add quantity, as desired. Since home made rasam powder is already spicy, using a spicier red chilli powder is not recommended. 
  • You can use any neutral oil in place of sesame oil. 
  • The Brinjal Variety used here has thorns. Add any variety available in your local supermarket or farmers market. 
  • Brinjal can be chopped into small pieces too and not necessarily lengthwise.
  • Leftovers can be enjoyed for a couple of days. Store it in your refrigerator. It actually tastes delicious the next day so I always make it extra, as you can see.
  • Salt or seasoning is added at 2 stages – One while cooking the vegetables and the other with rice. I prefer doing that to avoid the brinjal bits taste bland while eating the rice.
  • The Brinjal Rice Recipe is Vegan but since I have added asafoetida in Rasam Powder, it is not Gluten free.
  • This is a No Onion No Garlic Brinjal Rice Recipe. In case you wish to add onions, add sliced onions after the tempering and then add the sliced brinjals.

Need More Lunch Box Recipe Ideas?

  • Rajma Rice – One pot Rice recipe that can be your ideal weekend treat and even a filling lunch box menu for kids and adults.
  • Broccoli Rice Recipe – Most loved recipe on the blog, you will see kids wiping their plate clean.

Do give us a shout out or tag us when you post a recipe on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

You can also subscribe to our website to receive all the delicious recipes in your mail box.

Would be really happy to receive your feedback.

Thank you for visiting

Vidya Narayan

Views: 474

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Now this I call a blast of flavours in one bowl!! I love such one pot rice dishes for a busy busy morning.. love the addition of brinjals here.. I never made this earlier will try soon.. maybe my non brinjals admirers may like to have these this way!!

    1. Thank you so much Swaty. I hope this recipe pleases your family.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close Menu

Join Our Newsletter

Sign up today for free and be the first to get notified on new updates.

shares