maharashtra baby brinjal rice (maharashtra katthirippinji saadam) 馬哈拉施特拉邦小茄子飯
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ingredients 原料
| Coriander Seeds | 2½ palam | 香菜籽 |
| Grated Dry Coconut | 5 palam | 乾椰絲 |
| Clove | ⅛ palam | 丁香 |
| Cumin Seeds | ¹⁄₁₆ palam | 孜然 |
| Caraway Seeds* | ¼ palam | 葛縷子籽 |
| Pepper | ¼ palam | 胡椒 |
| Cinnamon | ¼ palam | 肉桂 |
| Cannon Ball Flower | ¼ palam | 炮彈樹花 |
| Cardamom | ¼ palam | 豆蔻 |
| Asafoetida | ¼ palam | 阿魏膠 |
| Red Chilli | 1 palam | 乾紅辣椒 |
| Turmeric | ¼ palam | 黃薑 |
| Salt | 3½ Ru.wt | 鹽 |
| Baby Brinjal | 40 palam | 小茄子 |
| Ghee | 5 Ru.wt | 酥油 |
| Mustard Seeds | ½ Ru.wt | 芥菜籽 |
| Rice | ½ palam | 大米 |
| Ghee | 15½ palam | 酥油 |
| Clove | ¼ palam | 丁香 |
| Water | 1 padi | 淨水 |
| Grated Coconut | 5 palam | 椰絲 |
Before preparing this Baby brinjal rice, it is important to keep the masala(spice) ready. The masala has to be prepared as per the following procedure. 在準備這道小茄子飯前，先備製好馬薩拉（香料）是關 鍵。須按如下方法備製馬薩拉。
Coriander Seeds - 2½ palam 香菜籽
Grated Dry Coconut - 5 palam 乾椰絲
Clove - ¼ palam 丁香
Cumin Seeds - ¼ palam 孜然籽
Caraway Seeds - ¼ palam 葛縷子籽
Pepper - ¼ palam 胡椒
Cinnamon - 1¼ palam 肉桂
Cannon Ball Flower - ¼ palam 炮彈樹花
Cardamom - ¼ palam 豆蔻
Asafoetida - ¼ palam 阿魏膠
Red Chilli - 1 palam 乾紅辣椒
Turmeric - ¼ palam 黃薑
Except Caraway Seeds, roast all the other ingredients given above with little ghee. Mix them together, then add the caraway seeds and powder them.
用少許酥油慢炒上述食材，葛縷子籽除外。炒熟後混合， 最後加入葛縷子，一併磨成粉。
Salt - 3 ½ Ru.wt 鹽
Powder this also and mix it.
也將其粉化並混合。
Baby Brinjal - 40 palam 小茄子
Cut off ¾ th of the stalk and slice the brinjal into 4 parts without separating them into pieces. Using half of the prepared masala to stuff the brinjals and keep it.
切掉 ¾ 的莖，將茄子切成4份，不要將茄瓣分開。用一半 準備好的馬薩拉填充茄子並收起來。
Ghee - 5 Ru.wt 酥油
Heat this in a non-oxidising vessel. Once it heats up,
在耐氧化的容器中加熱。油一熱，
Mustard Seeds - ½ Ru.wt 芥菜籽
Put this in the heated ghee. Once the “sada pada”(sputtering) sound stops, put the masala stuffed brinjals in this. Sprinkle some water on the brinjals and fry them.
將其添入熱油中爆炒。「sada pada」的濺射聲一停息，將 填塞了馬薩拉的茄子放入油中。在茄子上灑些水，煎烤。
Rice - ½ padi 大米 Wash the rice well and drain all the water. Once the water has drained completely, 將米洗乾淨，瀝盡水。水乾透時，
Ghee - ½ palam 酥油 Remaining Masala 剩餘的馬薩拉 Add both of these to the drained rice and mix. 將其加入瀝乾的米中混合。
Ghee - 5 palam 酥油 Heat this ghee in a 4 padi water capacity Thavalai (wide mouth pan). Once the ghee is heated, 在4 padi 容量的 Thavalai (廣口釜形鍋) 中熱油。油一熱，
Clove - ¼ palam 丁香 Put this in the heated ghee and fry. Then remove the cloves alone and add the masala mixed rice in the ghee. Stir continuously for 3 minutes. 將其撒入油中拌炒。取走油中的丁香，在酥油裡加入馬薩 拉混米。持續翻炒3分鐘。
Water - 1 padi 淨水 Pour this on the roasting rice and mix well. Check if the rice has cooked ¾ th. Take out ¼ portion of the rice and keep it aside on a plate. Add the fried stuffed brinjals to the ¾ th portion of the rice which is on the stove. Then add the ¼ portion of rice which is on the plate and close the vessel. Then, after sometime, 將其澆在炒米上，攪拌均勻。察看米飯是否已¾分熟。取 出¼份飯，盛入盤中。將炸好的茄子餡添到爐上的¾份飯 中。再加入盤子上的¼份飯，蓋好容器。其後，候一陣，
Ghee - 10 palam 酥油 Pour this on the rice and mix well. Place the vessel on the heat of live coal (from burnt firewood) for 10 minutes. Then, few minutes before serving, 將其倒在米飯上，拌勻。將容器置於（燃木而成的）熱活 炭上 10 分鐘。然後，盛用前幾分鐘，
Grated Coconut - 5 palam 椰絲 Add this also to the rice, mix well and serve. 將椰絲也添入飯中，悉心拌勻，盛用。
飯
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