Vaangi Bhath

Other names - Kathirikkai Sadam / Brinjal rice / Eggplant rice / Aubergine rice / Brinjal fried rice

Prep Time: 10 min
Cooking Time: 30 min
Serves: 3

Ingredients

1. Raw rice / Sona masoori rice - 1 cup
2. Brinjals / Eggplant / Aubergines - 10 to 12 small sized
3. Thick tamarind extract - 1/4 + 1/4 cup
4. Water - 1/4 + 1/4 + 1/4 cup
5. Salt - to taste

For seasoning

1. Vegetable oil - 2 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Split yellow moong dhal - 1 tsp
5. Channa dhal - 1 tsp
6. Roasted and peeled peanuts - 3 tbsp
7. Curry leaves - few

Spice powders

1. Red chilly powder - 1 tsp
2. Sambhar powder - 1 tsp
3. Cumin powder - 1 tsp
4. Coriander powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Garam masala powder - 2 tsp

Method to cook rice

1. Soak a cup of rice in water; set aside for half an hour.
2. Drain and wash rice in water for about 3 to 4 times.
3. Add two and a half cups water & pressure cook for about 6 whistles.
4. Give standing time to pressure cooker before opening ild.
5. Open lid, spread rice in a wide plate; allow to cool.

Method to make vaangi bhath

1. Discard stem, wash brinjals, pat dry, dice, soak in water & keep aside.
2. Heat oil in a kadai, add mustard seeds & lei it splutter.
3. Add rest of the seasoning ingredients and saute for a min or two.
4. Drain water, squeeze & add the brinjal pieces, salt; stir fry in high flame for about 3 min.
5. Close with lid, cook for about 3 min in low flame.
6. Open lid, add 1/4 cup water; cover and cook for another 3 min.
7. Combine well; add another 1/4 cup water; cover and cook for 3 min.
8. Add 1/4 cup tamarind extract, cover & cook for 3 min.
9. Add 1/4 cup water, cover & cook again for 3 min; combine well at regular intervals.
10. Add 1/4 cup tamarind extract; cook uncovered for 3 min until dry.
11. Add in all the spice powders one by one & mix well.
12. Cook uncovered in low flame for another 2 min & switch off gas.
13. Add in the cooled rice and combine well.
14. Adjust salt according to taste; cover & cook for another min.
15. Serve hot with Onion raita, pappad or with any other raita of your choice.

NOTE

• The awesome taste of vaangi bhath depends mainly on the process of cooking the brinjals.
• Cook brinjals patiently and carefully until all the flavors blend in for that incredible scrumptious taste.