Skip to main content

Spinach & Aubergine Rice / Variety Rice / Lunch Box Recipes

Spinach Aubergine Rice is a healthy and innovative combination recipe in which aubergines were cooked in a spinach paste with the addition of garam masala and mixed with cooked rice. Addition of lemon juice is to balance the taste of spinach and aubergine and also gives a yummy flavor to the rice. It is a Perfect lunch box recipe and can be served  with raita and chips. Simple and healthy recipe for kids too....

Ingredients :

  • 1 Cup Rice, Cooked
  • 1 1/2 Cup Chopped Spinach leaves
  • 1 Onion, Finely Chopped
  • 4 Green chillies
  • 5-6 Aubergines / Brinjal / Kathirikai, chopped into 4 pieces lengthwise
  • 1/2 Tsp Garam Masala
  • Salt to taste
  • 2 Tsp Lemon Juice
  • 3 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1/2 Tbsp Channa dal

Method :

  • Cook rice and keep aside.
  • Heat 1 tbsp oil in a pan and add chopped spinach leaves and 2 green chillies.
  • Saute for a minute and remove from the flame.
  • Cool and grind into fine paste.
  • Add 1 tbsp oil to the same pan and add the chopped Aubergines / Brinjals.
  • Fry them for couple of minutes in a medium flame and remove. keep aside.
  • Now add the remaining oil to the same pan and add mustard seeds.
  • Once it starts spluttering, add channa dal followed by chopped onions.
  • Meanwhile, slice the remaining green chillies and add it to the pan.
  • Saute for a minute and add the lightly fried aubergines followed by spinach paste.
  • Add garam masala and salt. Mix well and cook  for 6-8 minutes in a medium flame or till the spinach mixture turns dry.
  • Once done, add the cooked rice and mix well. 
  • Simmer it for couple for minutes and switch of the flame.
  • Add lemon juice and mix slowly without breaking the rice.
  • Serve hot.

Serving Options :

Serve with Onion Raita and chips.

Notes :

  • Groundnuts and cashews can also be added along with mustard seeds and channa dal.
  • Adjust green chillies according to the spicy level.
Linking this recipe to "Healthy Diet Event" Hosted by Fullscoops and Priya's Versatile Recipes.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !


  1. simple and a good variety for the lunch box.... Nice recipe

  2. Awesome dish, loved it. delicious and mouth watering....

  3. This is the 3rd spinach recipe that I have got bookmarked.............very nice

  4. tasty and healthy ur pic too

  5. Healthy and yummy rice

  6. that's a really healthy combo... so well made...

  7. Healthy and tasty rice recipe...looks delicious!

  8. Very healthy and looks so tempting!

  9. love that bright green color,yummy healthy rice

  10. That's a very healthy dish! Thanks for linking it to healthy diet event!

  11. Lovely and healthy recipe...awesome photography..greenish!


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …