Tuesday, April 22, 2008

Vangi Bhath or Brinjal Rice

Vangi Bhath or Brinjal Rice
1 long purple brinjal(eggplant) or 1/2kg brinjal cut into large pieces
1 1/2 cup raw rice washed and cooked such that the grains of rice remain separate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee (clarified butter)
4 cloves
salt to taste
1 tsp urad dal
1 cinnamon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Fry 4 red chillies, turmeric, cloves, cinnamon, cumin, coriander and peppercorns in 1 tsp oil.
Powder them using a grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
Now add the buttermilk or lime juice and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.



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