May 3, 2008

Vangi Bath - Eggplant Rice - Brinjal Rice

This is another variety rice we make using eggplant(Brinjal). Here is the recipe.

  1. Basmati rice - 1 cup (Soak it in water for 10 mts)
  2. Eggplant - 8 (chopped into 1 inch sized)
  3. Onion - 1 chopped acc. to the size of eggplant
  4. Oil - 1 tbsp
  5. Butter - 1 tbsp
  6. Turmeric Powder
  7. Salt to taste
  8. Mustard Seeds - 1/4 tsp
  9. Urad dhall - 1/2 tsp
  10. Cashew Nuts - 6
  11. Coriander Leaves - 2 tbsp
Vangibath Powder:-
  1. Coriander Seeds - 1 tbsp
  2. Channa dhall - 1/2 tbsp
  3. Red chillies - 2
  4. Bay leaves - 1
  5. Cardamom - 1
  6. Cloves - 1
  7. Cashews - 2
  8. Coconut - 2 tbsp
First Pressure cook basmati rice after soaking it for 10 mts in water. Pressure cook it adding water in the ratio of 1:1 3/4 upto 2 whistles. Open the cooker after the pressure is released and spread the rice in a wide plate and let it cool. In the mean time, take a pan, pour a drop of oil pre heat it and fry the ingredients given for vangi bath powder to golden brown and let it cool. Grind it into fine powder and keep it aside.

Take a pan, pre heat oil and butter, add mustard seeds when it splutters, add urad dhall and cashew nuts and fry it to golden brown. Add the chopped onions to it and saute for a minute. Now add the eggplant to it and add turmeric powder and salt(required for both eggplant and rice) to it and cook it for 10 mts. Make sure the eggplant does not mash while cooking. When its fully cooked add 2 full tbsp of vangi bath powder to the eggplant and mix it well. Now add the eggplant to rice and mix everything well. Garnish it with Coriander leaves. Serve it hot with Raita and chips.
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