Vangi Bhath recipe or brinjal rice recipe, a simple spiced South Indian rice recipe with vangi or eggplant. The spice powder is made fresh, delicious!
SERVES : 3
PREP&COOK TIME : 45 mins
- 2 cups Rice
- 10 tablespoons Groundnut oil
- 1 lemon sized Tamarind
- 2 onions
- 10–12 Baby brinjals
- 4 green chillies
- 1 gram tablespoon Split Bengal chana dal
- 1 teaspoon Mustard seeds
- 6 Whole dry red chillies
- 1 sprig Curry leaves
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Asafoetida
- salt to taste
- 1 tablespoon black peppercorns
- 4 Whole dry red chillies
- 1/2 teaspoon fennel seeds saunf
- 1 tablespoon Poppy seeds khuskhus/posto
- 2 Cloves
- 2 green cardamoms
- Wash and boil rice in plenty of water till ¾th done. Drain well, mix 4 tablespoons of oil and cool.
- Soak the tamarind in warm water and extract the pulp and keep aside.
- Heat 2 tablespoons of oil and lightly fry the masala ingredients. Cool and grind to a coarse powder.
- Peel and slice onions, wash and cut brinjals into four or six pieces. Wash and slit the green chillies.
- Soak chana dal for about 10 minutes, drain and keep aside. Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and the chana dal.
- Fry till well roasted and light brown in color. Add the onion and sauté till it turns pink.
- Add the green chillies and stir. Add the brinjals and stir-fry on high heat till it is half done.
- Sprinkle turmeric powder, asafoetida and salt and add the tamarind pulp.
- Add the masala powder and cook till the brinjal is completely cooked. Mix the rice into this thoroughly and toss over high heat.
- Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked.