This pack includes includes:
Pachchaperumal rice - 750 g
Egg plant - 400 g
Okra - 250 g
Cherry tomato - 250 g
Coriander - 50 g
Virgin coconut oil - 375 ml
Enjoy a delicious Arabian salad with Pachchaperumal rice.
INGREDIENTS
(Recipe Serves 4)
- 1 cup of Pachchaperumal Heirloom Rice
- 400g Aubergines
- 250g Okra
- 250g Cherry Tomatoes
- 50g Coriander Leaf
- 2 Pomegranates
- Ground Cumin
- Ground Coriander
- Ground Cinnamon
- Turmeric
- Chilli flakes
- Salt
- Virgin coconut oil
Recipe
Prep Time - 30 minutes
- Put the rice on according to the packet instructions. Towards the end, keep tasting to make sure it doesn't overcook, we need a nice cooked but still textured rice. Once cooked allow to cool completely.
- Clean and prepare all the vegetables. Cut the okra into 1 inch pieces, the aubergines into chunks, the cherry tomatoes in half and the coriander chopped very fine. Clean the pomegranate so it's ready to go too.
- In a frying pan, with the tiniest drop of oil, or even without if you prefer, char the okra till it has browned bits but still retains the crunchiness. Don't over cook it, we just want it charred and fun looking. Take out and keep aside to cool.
- Next into the pan, add a healthy glug of oil and the aubergines. Cook this for a few minutes till the aubergines start to look golden and shiny. Add the spices to your tastes and then a splash of water to help coat the aubergine in spices. Stir well and cook till all the water has gone. Take off the heat and put aside.
- Take your salad bowl and add the okra, the tomatoes, the aubergines, the rice and very gently mix. This s a good opportunity to adjust salt if needed. Once you're happy, add the pomegranate and the chopped coriander, mix very gently so as not to crush any of the softer textures.