Vangi Bhaath (Brinjal rice)

 

Ingredients –

rice – 2 cups  

 Brinjal – 3 med size               

Bay leaves – 2

green chilies – 2-3 (slit)

onion – 1 chop fine      

tomato puree – ¾ cup    oil – ½ cup

fresh grated coconut – 4 tbsp

fresh coriander leaves – 2tbsp.

 

Masala to grind

 

Coriander powder -1tbsp   

Cumin powder – 1tsp

Red chilly powder – 1tsp

Pepper powder – ¼ tsp

Garlic – 3-4                   ginger – 1 inch

Cardamom – 2               clove – 2-3

Lemon juice- 2tsp

1. Add the above masalas with grated coconut, fresh coriander leaves and grind it in the mixer to a fine paste.

Procedure

 

1. Soak rice in water for sometime.

2. Wash the brinjal and cut them round shape .  Apply salt to brinjal and keep aside.

3. Heat oil in a pan and fry the brinjal pieces. Fry till golden brown.

4. Take a heavy bottomed pan . Add the remaining oil. Sauté with bay leaves, chopped onion, and green chilies. Mix well.

5. Add the ground masala paste, tomato puree and salt to taste. Stir it and keep moving till the oil leaves the side of the pan.

6. Add rice and mix well for 1-2 min.

7. Add 4 cups of water and let it come to boil.

8. Add  the lemon juice and cover the pan half and let it cook.

9. Cut few brinjal roundels into four pieces and add to the rice after the rice is almost done.

10. Once the rice is cooked garnish with the remaining fried brinjals on the top.

11. Serve hot with raita, pickle and pappad.