Brinjal Masala Rice (Vangi Bath)

Recipe By:
Courtney
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  • Yield 8 Servings
  • Level Medium

A South Indian rice recipe made of brinjal.
 

Ingredients

  • 1/4 kg long, green brinjals
  • 2 cups rice
  • 1/2 teaspoon turmeric powder
  • 4 teaspoon sesame seed oil
  • 1 small lemon-size ball of tamarind
  • 4 tablespoon grated copra
  • 1 tablespoon chopped coriander leaves (optional)
  • Salt to taste
  • Fry in 2 teaspoon oil and powder
  • 2 tablespoon coriander seeds
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 2-3 red chillies
  • 2 cloves
  • 1 small piece cinnamon
  • 1 small piece asafoetida
  • Seasoning:
  • 4 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 1/2 teaspoon urad dal
  • 2 teaspoon chana dal
  • 3 sprigs curry leaves
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Directions

  1. 1. Cook rice so that each grain is separate (preferably in a rice cooker). Cool on a plate sprinkling 4 teaspoon oil, set aside.
  2. 2. Soak tamarind in boiling water, take out thick extract, set aside.
  3. 3. Cut brinjals by slitting through, then cutting each half into 3-4 pieces each about l" long.
  4. 4. Heat oil, add seasonings in the order given and when dais have turned golden brown, add brinjal, curry leaf and turmeric powder; stir fry for a while on low heat till brinjals have turned soft. Add salt, tamarind extract and allow to cook till almost dry.
  5. 5. Add powdered masalas and stir on gentle heat, remove from fire.
  6. 6. Pour onto rice, mix lightly using tips of your fingers so that the rice and brinjals are mixed properly. Sprinkle copra, mix. Garnish with coriander leaves.
  7. 7. Note:If desired, 1 capsicum cut into small pieces may be added along with brinjal.
  8. 8. Serve with any pachadi and fried appalams (pappads).