The library's own Usha Dontharaju shared an amazing brinjal curry and cumin rice dish with us today, further proving her status as one of our favorite presenters! The recipe which Usha worked from can be found on the Edible Garden site, here. Eggplants are known as brinjals in India, and this recipe uses baby brinjals, which can be found at Indian food stores. With humor and helpful tips, Usha talked us through the steps of the recipe and even suggested substitutions or changes for picky eaters.
The brinjal curry was served along with a simple cumin rice dish made right in front of us. For 2 cups of rice, you heat about 2 teaspoons of oil, then add about a teaspoon of cumin seeds and pour that over the rice, you can even mix in sweet peas if you want. Usha used basmati rice for an especially aromatic and flavorful dish. What a delicious meal and good company to brighten a cloudy day, and I'm sure we'll have Usha back again as soon as possible!