Eggplant Rice/Vangi Bhath

Bhath is cooked rice.Vanga means eggplant or brinjal.This rice variety is not one that is normally made in our place.Came to know about this rice in various blogs.Wanted to give it a try.I had a couple of eggplants in my fridge and was bored of making the same dishes with it.So made this and I totally liked it a lot..Loved the tanginess the tamarind gave to the rice..I will be definitely making this again..Here goes the recipe for yummy vangi bhath.

Ingredients

Eggplant - 2 medium sized
Rice - 2 cups
Tamarind juice - 1/4 cup
Fenugreek seeds - 1/2 teaspoon
Salt to taste

To dry roast and powder

Dry coconut - 2 tablespoons
Coriander seeds - 1 tablespoon
Chana dhall - 1 tablespoon
Urad dhall - 1 tablespoon
Red chillies - 2
Asafoetida/hing - 1 pinch

For seasoning

Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Channa dhall - 1 tablespoon
Urad dhall - 1 tablespoon
Curry leaves - few
Red chilles - 2
Peanuts - 1 tablespoon

Directions

Cook the rice with enough water and seperate the grains with a fork..Fry the eggplants with a little oil in a saucepan until it almost gets cooked..
Dry roast the masala ingredients and grind them into a fine powder..
Do the seasoning with all the ingredients.When it starts spluttering and the peanuts turn reddish,add the tamarind juice and the ground masala..Simmer for a while until the ol floats on the top..Now add the eggplants and salt..
Cover the vessel and allow the eggplants to cook until tender.
Now mix the prepared mixture with the cooked rice..Adjust salt as necessary..
Serve with raita.I served it with raita and potato chips..

Am sending this to SWC:Karnataka hosted by Anisheetu