9 Dec 2010

Brinjal Rice [Vangibath]

   This is my favourite rice dish as it is spicy and hits the spot when you have a mouthful with a crunchy appalam. my family members are not a big fan but I do cook this dish often just to irritate them. Just for fun.....

Cooked rice: 2 cups.
Brinjal/eggplant [small]: 1/4kg
Large onion:1
Red chillies: 2.
Dhania powder: 2 tsp.
Tumeric powder : 1/4 tsp.
Cashews: 10.
Salt :to taste.
Oil: 2 tbsp.

To splutter:
Kadalai paruppu/channadhal: 1 tsp.
Urad dhal: 1 tsp.
Mustard seeds:1/2 tsp.
Cumin seeds: 1/2 tsp.
Asafoetida powder: 2 pinches.
Curry leaves: 1 sprig.

Dry roast and grind : Coconut scrapings: 3 tbsp.

For masala : fry in 1 tsp of oil and grind.
Cinnamon: 1 inch piece.
Cardamom: 2.
Poppy seeds: 1 tsp.
Red chillies: 2.

1.Chop onions and brinjal.
2.Heat oil in a kadai. Splutter mustard, cumin, channa dhal, urad dhal, curry leaves and asafoetida.
3.Add the onions and red chillies. Saute until the onions are translucent.
4.Add the chopped brinjal and saute until soft.
5.Add the ground masala, powdered coconut scrapings, dhania powder, tumeric, cashews and salt. Mix well.
6.Cook in simmer until oil seperates and floats on top. If it becomes too dry, add 1/2 cup of water.
7.Add the rice and mix well. Check salt.
8.Serve warm garnished with coriander leaves.


Scribbled by Reva.


Priya Suresh said...

One of my favourite rice, beautiful clicks..

Anonymous said...

Bad, that I stumbled on your blog, I was controlling my cravings, now you are encouraging me to cook. Very tantalising pictures.

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