Gogji Nadir, Chok Wangun and Steamed Basmati Rice

Ingredients

• 500 g Small Brinjal (Also known as eggplant. Small, long variety preferred.)
• 0.5 cup Mustard Oil (For frying and tempering. Heat until smoking before use.)
• 2 tbsp Tamarind (Seedless block or paste.)
• 0.5 cup Hot Water (For soaking tamarind.)
• 0.5 tsp Asafoetida (Also known as Hing.)
• 1 tsp Cumin Seeds
• 1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat. Adjust to taste.)
• 1 tsp Dry Ginger Powder (Also known as Sonth.)
• 1.5 tsp Fennel Powder (Also known as Saunf powder.)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste.)
• 1 tsp Sugar (Optional, to balance the tanginess.)
• 1.5 cup Water (For the gravy.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Prepare Eggplant & Tamarind

   • Wash the brinjals and remove the crowns, but keep the stems intact.
   • Make two vertical slits halfway through each brinjal from the bottom, forming a cross, without cutting all the way through.
   • Soak the slit brinjals in a bowl of salted warm water for 15 minutes to prevent browning.
   • Meanwhile, soak the tamarind in 1/2 cup of hot water for 15 minutes. Mash it well with your fingers and strain the liquid to get a thick pulp, discarding any solids.
2. 2

   Fry the Eggplant

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This step is crucial to remove the oil's raw pungency.
   • Drain the brinjals and pat them completely dry with a kitchen towel.
   • Carefully slide the brinjals into the hot oil. Fry them in batches, turning occasionally, until they are golden brown and tender, which should take about 6-8 minutes.
   • Remove the fried brinjals with a slotted spoon and set them aside on a plate.
3. 3

   Prepare the Spice Base (Tadka)

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.