VAANGI BAATH / EGGPLANT RICE

Found very fresh white, long brinjals, immediately grabbed them and thought of making this rice. This can be made with blue variety brinjals also.
By white brinjals, I mean the green coloured ones...in tamil, we call white brinjals....வெள்ளை கத்திரிக்காய்............

Ingredients

Raw rice - 3/4 cup

Water - 2 cups

White brinjals - 5-6

Cooking oil - 2 tsps

Turmeric powder - 1/4 tsp

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

 Ingredients for roasting and powdering

Channadhal - 2 tsps

Split urad dhal - 1 1/2 tsps

Coriander seeds - 3 tsps

Red chillies - 3-4

Fresh grated coconut - 2 tsps

Oil to roast - 1/2 tsp

Recipe Cuisine: South Indian; Category: Lunch

Prep time: 10 mts; Cooking time: 30 mts to cook the rice; 10 mts for the rest

Serves 2

Washed brinjals cut lengthwise and dropped into water

Ingredients for roasting

Rice , washed, soaked for 1/2 hour and cooked this way for 30 mts

Then allowed to cool down

Ingredients getting roasted

Coconut getting roasted

Roasted things enter the blender jar

Coarsely powdered after cooling down

In another pan, oil added, turmeric and hing powders along with mustard seeds seasoned

And, brinjals added, and sauteed well. 

After they become well cooked, the roasted powder and salt added

Switched off and mixed well.

The brinjal roasted curry with powders is added to the rice, and mixed well.

Serve with papads and raita of your choice.

This post first appeared in www.malpatskitchen.com

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Categories: Rice Varieties