Stir fry Spicy Brinjal Rice | Vangi Bath | Eggplant rice - Main course

Stir Fry Spicy Brinjal Rice
Yayy!! Weekend is coming. Every week I seem to desperately wait for the weekend & Friday is the happiest. However, Weekend gets over in a blink. Please tell me I am not the only one feeling so.😉 Enough of my story 😃 Let us see today's special recipe - Vangi bath is an absolutely delicious rice dish from the state of Karnataka. It is an easy recipe. Brinjal and rice is not something I could imagine together, but when I had it for the first time prepared by myself, I totally loved it. Today we will learn how to make Stir fry Spicy Brinjal Rice following this easy recipe

Ingredients : 
Servings: 3
  •    Basmati Rice -1 cup
  •    Brinjals- 1 big 
  •    Onions - 1 big
  •    Tomatoes-2 medium
  •    Green chili -1 slit
  •    Ginger Garlic Paste - 1 Tsp
  •    Turmeric Powder -1Tsp
  •    Salt as required

For Vangi Bath Masala :
  •    Coriander seeds - 1 tbsp
  •    Bengal Gram/Chana dal - 1 tbsp
  •    Urad dal -2 Tsp
  •    Red chilies - 3
  •    Black peppercorns -1/4 Tsp
  •    Coconut - 1 tbsp (I used coconut powder)
(You can also use readymade vangi bath masala, readily available in the market)

For Seasoning : 
  •    Oil - 1 1/2 - 2 tbsp
  •    Mustard -1/2 Tsp
  •    Urad dal -1/2 Tsp
  •    Asafoetida/hing -1/4 tsp
  •    Curry leaves -few
Preparation : 
  • Soak basmati rice in water for 20-30 minutes. Drain the water and cook the rice by adding 1½ cups of boiling water. 
  • Dry roast all the ingredients till the spices change color. Make sure to add coconut powder s midway since they will take lesser time to get roasted.
  • Once roasted, Allow it to cool down. Now grind the spices into a fine powder. Vangi bath masala is ready. Keep it aside.
  • Cook the rice and keep it aside. Also cut the eggplant lengthwise. Keep them in water so they remain fresh.

Method :
  1. Heat oil, add asafoetida, mustard seeds, Once they begin to crackle, add urad dal and curry leaves. Cook for a minute or so
  2. Add & saute onions until transparent. Add green chili, ginger garlic paste and saute for a few more seconds.
  3. Then add brinjals, turmeric powder and cook covered on low heat, sprinkle water when required. Stir in between.
  4. When the brinjals are slightly cooked, add finely chopped tomatoes, ground vangi bath masala powder, salt needed and cook covered until the brinjals become soft. Stir in between for even cooking.
  5. Once the brinjals are soft & cooked well. add the cooked rice and mix well.
  6. Garnish with coriander leaves and serve hot with any spicy gravy or raita.
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