This recipe of vaangi bhat- spiced eggplant rice is straight from my mum’s recipe dictionary. And it is favourite of almost all the people who ate it. This reason was enough to put it on my blog. It is quiet popular in Maharashtra and it tastes very south-indian, spicy and bit of tangy! Though I don’t really know from where this dish originated, it is very popular!
Serves 2 persons
5 baby eggplants (I used green ones)
21/2 cups cooked rice
1 tbsp tamarind pulp
1 tsp mustard seeds, 1 tsp cumin seeds
1 red chilly
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black gram)
pinch of turmeric powder
1/2 tsp red chilly powder
7-8 curry leaves
Pinch of asafoetida (hing)
2 tbsp chopped coriander leaves
1 tbsp jaggery
2 tbsp oil
For making dry roast mixture*
4-5 dry red chillies
2 tbsp chana dal (split bengal gram)
2 tbsp urad dal (split black gram)
1 tbsp cumin seeds
1 tbsp coriander seeds
2 cinnamon sticks
11/2 tbsp grated dry coconut
- Take a pan and dry roast all the ingredients for making dry roast mixture one by one. Start with chana dal and roast it for 3-4 minutes on low heat. Similarly dry roast all eight ingredients on low heat one by one. Allow them to cool down and blend them with salt to a fine mixture.
- Put 1 tbsp of salt in 3 cups of water and mix it. Cut the eggplant(brinjal) in thin strips(slice it) and put them in salted water.
- In same pan, heat oil. Add mustard seeds and allow it to splutter. Add cumin seeds, chanadal, urad dal, curry leaves, red chilly, asafoetida and mix it. Sqeeze the water from eggplant with your hands. Add sliced eggplant and pinch of salt. Now, close the lid and allow it to cook till eggplant is soft. This will take around 5 minutes depending on quantity.
- Add turmeric powder, red chilly powder, salt ,tamarind pulp and jaggery. Mix it and add dry roasted mixture. Mix it and add cooked rice. Put off the heat. Mix the rice gently. Garnish with chopped coriander and serve hot.
*While dry roasting don’t burn any of the spices or dals (grams) because it tastes bitter if over roasted. Let the heat be low. This roasted mixture can be stored in air tight container and used when required.
**Take care of the salt that goes in this recipe as we adding little salt at different. stages.