Eggplant & Bottle Gourd Rice Recipe – Authentic Indian Vegetable Pulao

Last Updated on 4 months by Neha Deshmukh

Eggplant & Bottle Gourd Rice Recipe – Authentic Indian Vegetable Pulao

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Eggplant & Bottle Gourd Rice, or as we often call it at home, a simple yet satisfying vegetable pulao. This isn’t just a dish; it’s a warm hug on a plate, perfect for a cozy weeknight dinner or a festive gathering. I first learned to make this from my nani (grandmother), and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This pulao is a wonderful way to enjoy seasonal vegetables. It’s packed with flavor, surprisingly easy to make, and a fantastic way to introduce yourself to the world of Indian one-pot meals. Plus, it’s a great way to use up any leftover veggies you might have! It’s a complete meal in itself, and honestly, who doesn’t love a dish that simplifies life?

Ingredients

Here’s what you’ll need to create this delicious Eggplant & Bottle Gourd Rice:

• 250 grams eggplant, diced
• 200 grams bottle gourd (lauki), diced
• 75 grams green peas
• 200 grams rice (basmati is best!)
• 2-3 tablespoons mustard oil
• ½ teaspoon asafoetida (hing)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1.5 teaspoons garam masala
• 2 tablespoons green chillies and ginger, crushed/paste
• 2 tablespoons chopped cilantro (coriander leaves)
• 2 medium onions, chopped
• 2 cups water

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pulao turns out just right.

Mustard Oil: The Traditional Choice

Mustard oil lends a unique, pungent flavor that’s characteristic of many Indian dishes. It might seem strong at first, but trust me, it adds so much depth! If you’re not used to it, start with 2 tablespoons and adjust to your liking.

Asafoetida (Hing): A Flavorful Digestive Aid

Asafoetida, or hing, is a resin with a strong, sulfurous aroma. Don’t let that put you off! When cooked, it mellows out and adds a savory, umami flavor. It’s also known for its digestive properties – a little goes a long way!

Garam Masala: Regional Variations & Blends

Garam masala isn’t a single spice, but a blend! Every family has their own version. You can find pre-made blends at most Indian grocery stores, or even make your own. Feel free to experiment with different brands to find one you love.

Rice Selection: Choosing the Right Grain

Basmati rice is the star here. Its long grains and delicate aroma make it perfect for pulao. Make sure to rinse the rice well under cold water until the water runs clear – this removes excess starch and prevents stickiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the mustard oil in a pan on low flame. Once it’s heated (it will start to shimmer), add the asafoetida, turmeric, garam masala, and red chilli powder. Stir for about a minute until fragrant. Be careful not to burn the spices!
2. Add the crushed green chillies and ginger. Stir continuously for another minute – you want to release their aroma without letting them burn.
3. Now, toss in the chopped onions and sauté until they turn translucent and slightly golden.
4. Add the diced eggplant, bottle gourd, and green peas. Coat the vegetables evenly with the spice mixture. Cook for 2-3 minutes, stirring occasionally.
5. Add the rinsed rice and sauté for another 2-3 minutes, ensuring the rice is well coated with the vegetables and spices.
6. Pour in the water (remember, about twice the quantity of rice) and add salt to taste. Give it a gentle stir.
7. Cover the pan and cook on low heat for about 10 minutes, or until the water is absorbed and the rice is cooked through.
8. Turn off the heat and let the pulao rest, covered, for 7-8 minutes. This allows the steam to finish cooking the rice and makes it extra fluffy.
9. Garnish with fried cashews and fresh cilantro. Serve hot with a side of raita (yogurt dip) for a complete and satisfying meal!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure even cooking.
• Keep the heat low. This prevents the rice from sticking and burning.
• Don’t lift the lid too often while cooking. You want to trap the steam inside.

Variations

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends might).

Gluten-Free Adaptation

This recipe is already gluten-free!

Spice Level Adjustment

Adjust the amount of red chilli powder and green chillies to suit your spice preference. My family likes it with a good kick, but you can easily tone it down.

Festival Adaptation (Navratri/Vrat Friendly)

During Navratri or other fasting periods, you can skip the onions and garlic to make this a vrat-friendly dish.

Serving Suggestions

This Eggplant & Bottle Gourd Rice is delicious on its own, but it pairs beautifully with:

• Raita (yogurt dip)
• A simple dal (lentil soup)
• Pickle (achar)
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for this pulao?

Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect.

Can I use a different oil instead of mustard oil?

You can, but the flavor will be different. Vegetable oil or ghee (clarified butter) are good substitutes.

How can I adjust the spice level of this dish?

Reduce the amount of red chilli powder and green chillies. You can also remove the seeds from the green chillies to lessen the heat.

Can this be made in an Instant Pot?

Yes! Sauté the spices and vegetables in the Instant Pot using the sauté function, then add the rice and water. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.

What is asafoetida and where can I find it?

Asafoetida (hing) is a resin with a pungent aroma. You can find it at most Indian grocery stores, often in powder or crystal form.

Is this dish suitable for meal prepping?

Absolutely! It reheats well and is a great option for a healthy and flavorful lunch.

How can I prevent the rice from sticking to the bottom of the pan?

Use a heavy-bottomed pan, keep the heat low, and avoid stirring too much while it’s cooking. A little bit of ghee added along with the oil can also help.