Vangi Bhath/Brinjal Rice

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Rice                 - 2 cup(cooked)

Brinjal             - 250 g

Curry Leaves   - a sprig

Channa Dal      - 1 tsp

Mustard Seeds - to splutter
Tamarind         - amla sized(soaked in water and extracted)

Oil                  - 1 tblsp

Salt                 - as required

To Roast and Grind

Channa Dal         - 1 tsp

Dried Red Chilli  - 4

Coriander Seeds  - 2 tsp

Cumin Seeds       - 3/4 tsp

Peppercorn         - 1/2 tsp

Fenugreek          - 1/2tsp

Khus khus           - 1/4 tsp

Cinnamon           - 1"piece

Clove                  - 3

Coconut              - 1 tblsp

Asafoetida          - a pinch

Turmeric Powder - 1/4 tsp

Method

• Roast the ingredients from channa dal to clove one by one and powder them along with coconut,asafoetida,turmeric powder.
    
• Heat oil in a pan,splutter mustard seeds,add curry leaves and channa dal followed by chopped brinjal.Add little salt and saute for a while.Now add the spice powder,tamarind extract and required water,salt and cover this with a lid.Allow this to cook.This will take about twelve minutes.
                                       
                             
  
• Once the above mixture is cooked add the cooked rice and gently mix them all together and serve with papads or raita.
                                       
     

Little Words

• Grind the powder without coconut and store it for few months.This can be used for other curries and gravies.