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Ingredients
- 1 cup rice - 1 potato, cubed (1.5 cm) - 10 beans, chopped (1 cm) - 1 small brinjal, cubed (1.5 cm), soaked in salted water till needed - 3 tomatoes - 1 onion - 1-inch ginger - 2 dry red chillies - 2 eggs - 2.5 cups water - 2 tbsp ghee - 1 tsp mustard seeds - 1 tsp jeera - Pinch of hing - 1 cinnamon stick - 1 star anise - 1/2 tsp turmeric - 1.5 tsp sambar powder - 1.5 tsp salt - 1/2 lemon - Coriander to garnish
Steps
1. Rinse rice, set aside. Place eggs in a small steel bowl (no water) and keep aside. 2. Quarter tomatoes and onion. Drop into the mixer with ginger and red chillies. Pulse to a coarse paste. 3. Heat ghee in the pressure cooker. Add cinnamon and star anise, then mustard, jeera, hing. 4. Add potato, beans and drained brinjal. Sauté 3 min. 5. Pour in the blended paste. Add turmeric, sambar powder, salt. Simmer 5 min till the raw smell lifts. 6. Add rice and water. Stir once. Lower the steel bowl of eggs on top of the rice so they steam as it cooks. 7. Close cooker. 3 whistles on medium. Switch off, wait for pressure to drop fully. 8. Lift out the eggs, peel and halve. Fluff rice gently with a fork. 9. Plate, lay eggs on top, squeeze lemon, scatter coriander.
Notes
RSI-friendly: the mixer does all the chopping for the masala. Only knife work is cubing potato, brinjal and chopping beans. Cook eggs inside the rice pot by parking them in a steel bowl on top of the rice; one vessel, both done. Swap brinjal for bottle gourd or snakegourd if you want a gentler texture.
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