Main ingredients: rice, eggplant, plantain, carrot, potato, garlic, onion, tomato, olive oil
Spices: fresh mint leaves, turmeric powder, fenugreek seeds, sweet paprika powder, salt, sugar
Topping: yogurt, wheat flower, water
Slice all the vegetables in cubes, except the garlic, which should be simply crushed. Put the oil to heat in a pan. Add the potatoes first and leave them to fry for a while until you see a crust beginning to appear. Add the plantain, the carrot, the onion, a teaspoon of sugar, salt and the fenugreek seeds. Leave to fry for a bit longer. Add the eggplant, the tomato and the garlic last. Remove from fire and add the fresh whole mint leaves. Cover the pan and leave aside.
Now is a good time to preheat the oven (180-200 degrees C)
Boil two teacups of rice in water (proportion for basmati rice is 1 part rice – 2 parts of water, thicker variety of rice require more water). After the rice is cooked, pour it in a baking pan. Spread it well and leave aside. In a bowl, mix 3 spoons of wheat flour with 100-150 ml water. Stir well until the mixture becomes smooth. Add 3 spoons of yogurt, a teaspoon of turmeric powder and a teaspoon of sweet paprika powder. Continue stirring until smooth consistency is reached.
Take the pan with the fried vegetables and pour them over the rice. Spread it well and when done, pour the mixture from the bowl over the vegetables. Bake in the over for about 15-20 minutes until the surface becomes crusty.
Serve on a white plate decorated with mint leaves.