Mixed rices are one of my favorite foods that I love to eat for lunch or dinner, otherwise usually I don’t prefer to eat rice during dinner time. In that list one of my favorite one from the Karnataka cuisine is this Eggplant rice.
I remember having it for the first time, when my friend used to get it for travel lunch during our college days and I used to love it. After marriage, I made it only once before now, as at the first time when I made it (this was in the beginning years of marriage, when we used to live in B’lore), came to know that my H never liked eggplant. So I never tried to make it again. But later after coming to the US, he learnt to eat it by bachelor life exp. 😉
So I used to make a lot of Andhra style eggplant fry with spicy powder mix, then did Noona Vonkaya both gravy and dry varieties and he liked it. Maybe I should put it this way, as I improved in my cooking he started liking it more. 😉
So this time, as I was making Holige for Vinaya Chavithy, which is also a very famous recipe from Karnataka, I thought of pairing that with this Eggplant rice, popularly known as Vangi Bath. I was so happy that he liked it. 🙂 So will make this often from now. ;))
- 10 Small or 5 Medium Brinjal/Eggplant chopped or sliced
- 1 Cup Rice (I used Sona Masoori) / you can use Basmati Rice
- 1 Small Onion chopped
- 1 Small lime Size Tamarind
- 1/2 Tsp Turmeric powder
- 2-3 Green Chilies slit
- 1 Tsp Ginger chopped
- 1 Sprig Curry Leaves
- 1 Tbsp Ghee/Oil
- Salt as Needed
- 1 Cinnamon stick
- 1 Green Cardamom
- 3 Cloves
- 1 Bay Leaf
- 1 Tsp Mustard Seeds
- 1 Tsp Chana Dal
- 1 Tsp Urad Dal
- 1-2 Dry Red Chili
- 1 Tbsp Chana Dal
- 1 Tsp Urad Dal
- 1 Tsp Coriander Seeds
- 3-4 Dry Red Chilies
- 2 Tbsp Coconut grated (I used desiccated coconut)
- 6-7 Whole Black Peppercorns
- 1/2 Tsp Oil
- Wash and soak the rice for about 20 mins.
- In a pan add 1/2 tsp oil, and roast all the ingredients to make vangi bath spice powder, which includes chana dal, dry red chilies, urad dal, black peppercorns on medium flame for about 6-7 mins, or until they turn golden brown, then at last add the coconut and off the flame.
- Cool this mixture and powder it and keep it aside.
- Meanwhile add 2 cups of water to the rice, add enough salt, cardamom, cinnamon, cloves and cook it for about 20 mins or until the rice is well cooked.
- In a kadai add ghee/oil or both add mustard seeds, bay leaf and dry red chilies, when they start to sputter add curry leaves, chana dal, urad dal and cook it for few secs or until the dal turns slight golden brown, add onions and cook until they turn golden brown for about 5 min and now add the eggplant, turmeric powder, add enough salt and cook it until the eggplant is 1/2 cooked.
- Meanwhile microwave the tamarind with little water for about 30 secs and then squeeze to get the pulp and discard the rest.
- Add this thick pulp to the eggplant and cook it on medium high flame for more 5 mins, make sure the eggplant does not get mushy, so gently stir it.
- Now add the ground spice mix, mix and cook it for more 1-2 mins.
- Now add the rice and mix it until all the eggplant and spice mix is well mixed.
- Off the flame and serve it hot with raita or just like this.