Spicy Carrot and Tomato Rice with Bhanta

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2.In a large pot, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the finely chopped onion and sauté until it turns golden brown.

4.Stir in the grated carrots and slit green chilies, cooking for about 5 minutes until the carrots soften.

5.Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes break down and the mixture becomes a thick paste, about 7-10 minutes.

6.Incorporate the roasted and mashed eggplant into the mixture, stirring well to combine all the flavors. Cook for another 5 minutes.

7.Add the soaked and drained basmati rice to the pot, gently mixing it with the vegetable mixture.

8.Pour in 2 cups of water (or enough to cover the rice by about an inch) and bring to a boil.

9.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10.Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

11.Garnish with fresh coriander leaves and serve hot.