Eggplant Rice

Vangi Bhath Powder

1/4 cup grated coconut

1 tbsp coriander seeds

1 tbsp channa dal

1 tbsp urad dal

2 dry red chillies

1/2 tsp asafoetida powder

Dry roast all the ingredients for the vangi bhath or eggplant rice powder and grind them until it becomes a fine powder and keep it aside.

2 cups rice cooked

2 cups eggplants cubed

1/4 cup tamarind juice

1 tbsp sesame seeds

1/2 tsp fenugreek seeds

1 1/2 tbsp oil

1/2 tsp mustard seeds

1 tsp channa dal

1 tsp urad dal

2 dry red chillies

10 cashew nuts pieces

salt

Heat the oil and fry the eggplants and salt until the eggplants get cooked and keep it aside. Heat a tsp of oil and add the mustard seeds, urad dal, channa dal, fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts.

Once these fry add the tamarind juice and cook until it becomes thick. Then add the ground spice powder, keep the heat in simmer until the oil separates. 

Add the already cooked eggplant cubes, salt and cook until eggplants are tender and take it out of the heat. Mix the rice gently without breaking the rice and adjust the salt if needed. This recipe is from here.

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