08 January 2013,21:27 by

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Full of the flavours of India, this hearty supper dish is great for chilly winter evenings.
Serves :

Preparation Method :

  • Sprinkle the aubergine with salt and leave for 30 minute.
  • Rinse, pat dry, and cut into bite-size pieces.
  • Soak the rice in a bowl of cold water for 40 minutes.
  • Peel and core the parsnips. Cut into 1 cm / ½ inch pieces.
  • Process 1 onion, the garlic, and ginger in a food processor. Add 30 - 45 ml / 2 - 3 tablespoons water and process to a paste.
  • Finely slice the remaining onions.
  • Heat 45 ml / 3 tablespoons of the oil in a large flameproof casserole and fry the onions gently for 10 - 15 minutes until they are soft and deep golden brown. Remove and drain.
  • Add 40 grams / 1 ½ oz of the cashew nuts to the pan and stir-fry for 2 minutes, checking that they do not burn.
  • Add the sultanas and fry until they swell. Remove and drain on kitchen paper.
  • Add the aubergine and pepper to the pan and stir-fry for 4 - 5 minutes. Drain on kitchen paper.
  • Fry the parsnips for 4 - 5 minutes. Stir in the remaining cashew nuts and fry for 1 minute. Set aside.
  • Add the remaining 15 ml / 1 tablespoon of oil to the pan.
  • Add the onion paste. Cook, by stirring over moderate heat for 4 - 5 minutes, until the mixture turns golden.
  • Stir in the cumin, coriander, and chilli powder. Cook by stirring for 1 minute, reduce the heat, and add the yogurt.
  • Bring the mixture slowly to boil and stir in the stock, parsnips, aubergine, and peppers. Season it with salt and pepper.
  • Cover and simmer for 30 - 40 minutes, until the parsnips are tender, and then transfer to an ovenproof casserole.
  • Preheat the oven to 150°C / 300°F / Gas 2.
  • Drain the rice and add to 300 ml / ½ pint / 1 ¼ cups salted boiling water.
  • Cook gently for 5 - 6 minutes, until the rice is tender but slightly undercooked.
  • Drain the rice and pile it in a mound on top of the parsnip.
  • Make a hole from the top to the base using the handle of a wooden spoon.
  • Sprinkle the reserved fried onions, cashew nuts, and sultanas over the rice and dot with butter.
  • Cover with a double layer of foil, then secure in place with a lid.
  • Cook in the oven for 35 - 40 minutes. Serve garnished with eggs and coriander.


  • 1 small aubergine (eggplant), sliced
  • 175 grams basmati rice
  • 3 parsnips
  • 3 onions
  • 2 garlic cloves
  • 1 inch piece fresh root ginger, peeled
  • 60 ml Cooking oil
  • 175 grams unsalted cashew nuts
  • 3 tablespoons sultanas (golden raisins)
  • 1 red (bell) pepper, seeded and sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 120 ml natural (plain) yogurt
  • 300 ml vegetable stock
  • 2 tablespoons butter
  • Salt and ground black pepper
  • 2 hard-boiled eggs, quartered, and sprigs of fresh coriander (cilantro), to garnish

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