Vangi bath recipe | Spicy eggplant rice

• Produce

  • 1 Bay leaf
  • 1/2 tsp Black pepper corns
  • 2 Chillies, green
  • 3 Chillies, dried red
  • 10 Eggplants, small

• Condiments

  • 1 tsp Mustard

• Pasta & Grains

  • 1 1/2 cups Rice

• Baking & Spices

  • 2 Cloves
  • 1 1/2 tbsp Coriander seeds
  • 1 Salt

• Oils & Vinegars

  • 6 tsp Oil

• Nuts & Seeds

  • 4 small pieces Coconut
  • 1 tsp Cumin seeds

• Frozen

  • 10 Curry, leaves

• Other

  • 2 tablespoons channa dal

Found on cookclickndevour.com

Description

Ingredients

• 1½ cups rice
• 10-12 small eggplants
• 1 bay leaf
• 10-12 curry leaves
• 2 green chillies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard
• 2 cloves,cardamoms
• Salt
• 6 teaspoons oil
• To fry and grind:
• 2 tablespoons channa dal
• 1½ tablespoons coriander seeds
• ½ teaspoon black pepper corns
• 3-4 dried red chillies
• 4-6 small pieces of coconut

Directions

• Heat 2 teaspoons oil in a kadai and fry coriander seeds,channa dal,black peppercorns,dried red chillies until fragrant. Remove to a plate.Switch off the heat and in the same kadai fry the coconut pieces for just 2-3 minutes.Allow to cool and grind everything to a coarse powder.
• Soak rice in water for 20 minutes,drain and cook the rcie.Rice should be fluffy and grains should remain separate. Tips and tricks fr cooking rice.
• In a kadai heat 3-4 teaspoons oil and temper with mustard,cumin,bay leaf,curry leaves,cardamom and cloves.Add the slit green chilli and saute.Add the cubed egg plants,salt,turmeric powder and half of the prepared spice powder.Mix well and cook till eggplants are soft.
• Add the cooked rice,remaining spice powder and 2 teaspoons oil.Close the the pan and let it sit for 10 minutes.
• Open the pan and mix gently.
• Serve hot with chips.