BRINJAL
Brinjal Rice
1 cup Rice
4 medium Brinjals
3 tbs Tamarind paste
2 tsp Urad dal
1 tsp Coriander seeds
4 Red chillies
1/4 teaspoon Fenugreek seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin Seeds
A Pinch of Turmeric powder
A pinch of Asafoetida
1 hundful Coriander
1 sprig curry leaves
1 tbs Ghee
Salt to taste
Wash rice and cook in rice cooker. Spread rice on the bottom of a broad pan. Cut brinjals into thin long pieces. Put them in cold water. Heat a frying pan and roast urad dal, coriander seeds, fenugreek seeds, red chilis, and asofoetida together for 2-3 minutes on medium flame then remove from the heat. Grind together all the roasted ingredients to a fine powder. Heat ghee in a wok and add mustard seeds, cumin seeds and a pinch of asafetida. Add the brinjal pieces and fry. Now add the powdered ingredients, turmeric powder, salt and tamarind. Cook for five minutes.
Mix the brinjal curry with rice and stir well. Heat the rice mix in a wok before serving, garnished with finely chopped coriander leaves.
Vaangi Baath
Rice - 3/4 cup
Eggplant (Brinjal) - 1 medium
Dry Red chilly - 4
Cashews - 2
Coriander Seeds - 1/2 tbs
Urad Dhal - 1/2 tbs
Channa Dhal - 1/2 tbs
Asofoetida - a pinch
Mustard Seeds - 1/2 tsp
Salt - 1 tsp
Oil - 3 tbs
Cook the rice in 1-1/2 cups of water. Make sure that the cooked grains are separate. Let rice cool on a large plate. Cut the eggplant into small pieces. Heat up 1 tbs oil and fry the dhals, chilly, dhaniya (coriander) and asafetida. Dry grind it along with the salt. Heat up the remaining oil and fry the mustard seeds. Add the cut brinjal and a pinch of salt and fry it until it is half-cooked. Add the prepared powder and mix well. Cover and simmer till the vegetable is cooked completely. Fry the cashews in some oil or ghee and add to the rice along with the vegetable and mix thoroughly.
Vangi Bath
1 medium sized eggplant
Coriander seeds 2 tsp
Asafoetida 1 tsp
dried red chilli 2
urad dal
turmeric
cinnamon sticks
Basmati rice, cooked
Coconut - shredded
1 large lemon
Cook the rice in the usual way, but get it dry, fluffy and light (not at all sticky). Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes along with some salt, and let sit for 30 minutes. In a large saucepan, heat some ghee and fry the spieces. Use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). Add some more ghee to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes golden. Remove in a manner similar to the spices. To the pan, add some more ghee and when hot, add the soaked eggplant cubes and stir until well coated. Remove the eggplant and keep in a warm container. In a blender or grinder blend the spices and coconut until you have a powder. In a pot, boil 1/4 cup water, lots of lemon juice, 1/2 tsp turmeric and some salt. Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze lemon onto the eggplant; let sit for a few minutes. Toss the eggplant into the rice and stir. Vangi bath is ready to offer.
Vanghibath
5 medium brinjals (vankayalu)
1-1/2 cup rice
2 tsp black gram
1 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp mustard seeds
5 red chilis
1 tsp cumin seeds
3 tsp tamarind pulp
A pinch of turmeric powder
a pinch of asafetida
2 tbsp. oil
salt to taste
Sprig of curry leaves
Handful of coriander leaves
Wash and clean the brinjals, then cut into thin long pieces and set aside. Roast coriander seeds, black gram dal, red chilis and fenugreek seeds in a dry pan. Grind together all the roasted ingredients to a fine powder. Heat oil in a wok, add mustard seeds, cumin seeds and a pinch of asafetida. Add the brinjal pieces and fry. Now add the ground ingredients, turmeric powder, salt and tamarind pulp, Cook for five minutes. Wash and cook rice in cooker. When it is done remove from the rice cooker and transfer into a deep vessel. Add brinjal curry to rice and gently mix with a spoon. Garnish with coriander and curry leaves.
