Monday, December 6, 2010

Vangi Bhath (Spicy Eggplant Rice)

Brown Rice - 1 cup, cook in a cooker till done and spread on a plate to cool
Eggplant - 10, small,
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Red Onion - 1/2, finely chopped
Green Chillies - 4, finely chopped
Curry Leaves - 5
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Wet Tamarind - 2 tsp, soak in a little water
Jaggery - 2 tsp
Bisi Bele Bhath Powder - 1 tbsp
Roasted peanuts - 1/4 cup

Heat oil in a pan. Add mustard seeds, green chillies and red onion. Cook till the onion becomes slightly brown in color.

Cut the eggplants just before adding them to oil to prevent discoloration. Cut them lengthwise into thin long pieces. Add to the pan and mix well with the oil. Add turmeric, red chilli powder, curry leaves. Saute for 10 minutes.

Then add a cup of water, salt, tamarind paste, jaggery, bisi bele bhath powder and cover the pan and cook on medium low till the eggplant is soft and completely cooked.

Mix the cooked rice with the eggplant. Toss roasted penuts on top and serve.

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