Vangi Bhath (Eggplant Rice)

Ingredients

• 2 cups rice (jasmine rice or any other non-sticky rice)
• 2 cups, eggplants (long or small round ones), cut into 1-inch pieces and immersed in a bowl of water to prevent discoloring
  
• 6-8 tsp vegetable oil
• 5-6 curry leaves
• Salt to taste

For Masala

• 4 tsp coriander seeds (dhania)
• 3 tsp urad dal (split black gram)
• 4 tsp chana dal (split bengal gram)
• 6 tbsp dry, grated coconut
• 1/4 tsp cinnamon powder (optional)
  
• 14-16 red chillies (adjust to taste)
• Asafoetida (hing), a pinch

Preparation

1. Heat oil in a small pan, and fry the coriander, urad dal, chana dal, and red chillies until golden brown and set aside to cool. Add the grated coconut and fry until light brown.
   
   
2. When all the masala ingredients are cool, grind these with some hing into a coarse powder.
   
   
3. In the same pan, fry the cashewnuts till golden brown and set aside.
   
   
4. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
   
   
5. Heat 6 tsp oil in a wide skillet, and add the hing and curry leaves and fry for a couple of seconds.
   
   
6. Add the eggplant and salt. Saute the vangi or eggplant on medium heat, until it's cooked and sauteed well.
   
   
7. Add the vangi bhath masala you just powdered (4-5 tsp) or 4-5 tsp of the store-bought powder, and fry for a couple of seconds.
   
   
8. Add the cooked rice along with some salt and mix well. Add more masala if needed.
   
   
9. Saute the rice and eggplant for a few minutes until all flavors are combined.
   
   
10. Mix in the cashewnuts, and serve the vangi bhath hot with some papadams.
    

Related Recipes

• Eggplant Fry Enna Kathrikai
• Eggplant Drumstick Curry
• Eggplant Cilantro Curry
  
• Peas Pulao
• Tomato Onion Rice
• Fried Rice
• Lemon Rice
  
• Bisi Bele Bhath
• Coconut Rice
• Yogurt Rice
  
• Rice Recipes
• Vegetable Recipes
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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