Brinjal Rice – Vangi Bath

When it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with carrot raita and fryoms was one of my favorite options. Even if you are not a big fan of eggplant, cant say no to brinjal rice. The powder we add is flavorful and makes the rice extra special.

Brinjal Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category:Entree

Ingredients :

Rice – 1 cup (I used regular rice but basmati rice can also used)

Brinjal – 2 cups, diced

Sesame Oil – 2 tsp

Salt – as needed

Turmeric powder – a generous pinch

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 1/4 cup

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level) Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp

Method:

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
• Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

• Add 1 tsp  of oil to the pan and saute the brinjal with salt until the brinjal get cooked. Keep the cooked brinjal aside
• Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, curry leaves and peanut till they become golden brown, and keep aside

• Add the tempered ingredients, 1 tsp of oil and vangi bath Powder to the pan containing rice and mix gently. Check for the seasoning and add salt if required. Serve the vangi bath with any raita/fryoms

My Notes:

Same recipe can be used to prepare bell pepper rice

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Tagged: bath, bhaat, bhat, eggplant, how to make, Karnataka, Recipe, rice, vangi, variety, vegetable, Vegetarian