Tangy Lemon Rice With Egg Plant Chutney

All those who love tangy flavor . This recipe is for you. Lemon rice is a popular lunch box recipe in South India.I remember those childhood days,sharing lunch with my girl friends ,my most favorite food to share with them was there lemon rice.
Lemon is a good source of Vitamin C and potassium. You can mix some healthier brown rice in regular white rice to add fiber and vitamins.

Ingredients you'll need are
2 cups Rice
1 medium lemon
1 teaspoon moong lentil
1/4 cup Peanuts
1/2 inch ginger root peeled and grated
1/2 teaspoon turmeric
1 teaspoon cumin seeds and mustard seeds
2 dry red chillies
1 table spoon EVOO
some curry leaves

To make this Tangy rice
Wash and soak the rice in cold water for 10 minutes.
Cook in 2 cups of water until tender.
Roll the lemon to loosen the juices. Halve the lemon and squeeze over the cooled rice and mix and keep aside
Heat EVOO in a skillet on medium flame. Add all the other ingredients besides turmeric and ginger. when the mustard seeds start to splutter add the turmeric and grated ginger . saute for a minute before adding the lemon rice mixture. Stir and let flavor infuse for few minutes before serving the lemony goodness.



Egg plant chutney
Ingredients you'll need are
1/2 lb egg plants wash,slice and drop them in water for few minutes.
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger sliced
2 cloves garlic sliced
2 green chillies
few curry leaves
1/2 cup chopped cilantro
2 table spoon Extra virgin Olive oil.(EVOO)

To make the Chutney
Heat EVOO in a pan at medium heat. Add the mustard seeds and cumin seeds. Wait till you hear spluttering of mustard seeds. Add chopped onions Garlic and ginger slices, chilles and saute for a few seconds. Add rest of the spices and sliced egg plants and cook until tender. Let cool then blend with cilantro until smooth. Serve with rice or flat bread(paratha)

This is my entry for AFAM Lemon hosted by SimpleIndianFood