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Vangi Bhath/Brinjal/Eggplant Rice

Again another simple,flavorful rice preparation for lunch box which goes very well with simple raitha and papads.I learned this recipe from one of my neighbour friend's MIL who is a base of Karnataka,cooks excellent and innovative recipes.We used to share so many traditional recipes with each other those days.

Vangi bhath is a rice preparation,in which brinjals/eggplant are sauteed with  the spices along with the ground masala powder and mixed with the rice.The freshly ground masala powder is the key ingredient for this rice which gives the excellent flavor and taste.Here goes the recipe for the simple and delicious,flavorful rice.........

Ingredients

IngredientQuantity
Basmathi rice11/2cups
Onion(finely chopped)1no.(medium size)
Small round brinjal/eggplant8-10nos.
Mustard seeds1tsp
Urad dhal1tsp
Channa dhal11/2tsp
Peanuts(optional)2tbs
Dried red chilly2nos.(broken)
Peanuts(optional)2tbs
Curry leaves1 sprig
Coriander leaves(chopped)2tbs
Coconut(grated)2tbs
Saltto taste
Oil1tbs

To dry roast and grind

IngredientQuantity
Red chillies3-4nos.
Coriander seeds11/2 tbs
Channa dhal1tsp
Urad dhal1tsp
Cinnamon(pattai)1 inch piece
Clove(lavangam)2nos.
Dry coconut1tbs



Method

                            Wash the rice and cook it in an electric rice cooker along with a pinch of salt and a tsp of oil.Once the rice is cooked separate the grains and let it cool down completely.
Meanwhile dry roast the ingredients given and finally add the dry coconut and turn off the stove.After cooling  grind it to a fine coarse powder and keep aside.
Heat a pan with oil in a medium flame and splutter the mustard seeds followed by urad dhal,channa dhal and peanuts.Add the finely chopped onions,curry leaves and a pinch of salt,saute to transparent.
Once the onion is done add the eggplant,salt and turmeric powder,give it a good mix.Cook it covered till the brinjal gets tender and cooked.Now add in the ground powder,grated coconut and mix it well.
Finally add the coriander leaves and turn off the stove.Add the cooked rice to it and mix it till everything gets blend well.Vangi bhath is ready.
Serve it with raitha and papad or chips.
Enjoy........

  • Adding onion and coconut is optional and it can be substituted with1or 2 brinjals.
  • This powder can be stored in the refrigerator to keep it fresh.
  • The curry can be made in the previous day and stored in the refrigerator.
  • The original vangi bhath powder recipe has a small piece of marati moggu,since I don't get that spice here,didn't use it.

Sumber http://www.naliniscooking.com
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