Here is how I made it, with the HSUS version noted.
- 1 teaspoons cumin seeds
- 1 1/2 Tablespoons poppy seeds [They said 2. Seriously? TWO?]
- 2 Tablespoons oil [They said 1 teaspoon. As if.]
- [2 jalapenos or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) --Or LEAVE THEM OUT]
- 1/4 cup peanut butter [They said 1 Tablespoon sugar or jaggery and 1/4 cup roasted peanuts, coarsely powdered. So I'm like: Uh-huh -- peanut butter]
- salt to taste
- 1 medium eggplant, cut into small pieces
- 2 cups hot water [They said 3 cups.]
- 1 cup jasmine rice, soaked in water for 30 minutes, then drained [They said 1 1/2 cups basmati rice.]
- Heat the oil in a skillet over medium. Add the cumin seeds, and when they sputter, add the poppy seeds [peanuts, peppers, and sugar or jaggery -- if using peanut butter, don't add it now; save it for later].
- Saute the mixture until it is toasted and begins to brown, about 2 minutes.
- Add the eggplant pieces and mix them well. Now, add 3 cups of hot water. This is where I added the peanut butter. When the water comes to a boil, add the rice. Add salt to taste.
- Bring the mixture back to a boil. Then cover it with a tight-fitting lid, turn the heat to low and let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the pan stand for at least another 10 minutes.
- Fluff up the rice with a fork.
We'll be eating this stuff for the next month. Lucky for us it's so good!
Marian Allen, Author Lady
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