This is a spicy rice item made with Brinjal (Egg plant) and a masala which is powdered specially for this.It is a specialty item in Andhra and Maharashtra and also some parts of Karnataka. In Kerala I have not seen it much. As I have mentioned in one of my earliest recipes the brinjal we get here are too big for both of us to finish off in one curry, So I was always on the look out for more recipes to try variety dishes with it. It was then when my friend Sowmya gave me this dish to taste knowing that I love all Rice items. As expected I liked this one too as because of the brinjal which was rarely seen in most rice varieties, it has a unique and good flavour . So I also decided to try it out. So I made the vangi masala powder with all roasted dry ingredients and stored it in airtight container , it can be used later on too just like any other masala powder.
Serves 2
INGREDIENTS:
Vangi bhath masala:
- Chana dal (dhalia) - 1 tbl spn
- Urad dal (Uzhunnu)- 1 tbl spn
- Moong daal (cherupayar parippu)- 1 tbl spn
- Coriander seeds -3/4 tablespoon spoon
- Cumin seeds- 1/2 tea spoon
- Cinnamon- 2 inch piece
- Cloves- 6
- Red chilies -8
- Oil - 1/4 tea spoon
- Pea nuts -1 table spoon
- Chana dal - 1 table spoon
- Mustard seeds - 1/2 tea spoon
- Curry leaves- 5
- Green chilies -2
- Onion(chopped) - 1/2 cup
- Eggplant(thin long ones) -2
- Tamarind extract -1/4 tea spoon
- Vangi bhath masala- 2 tea spoons
- Turmeric powder- a pinch
- Rice- 1 cup
- Lemon juice- 1 table spoon
- Salt as needed
How to Prepare:
Step 1: Dry roast all the ingredients for the masala and when it is done, allow it to cool down and then powder it using a coffee grinder without adding water. Remove two tablespoons from it for use in the preparation and store the rest in an airtight container.
Step 2: Cook the rice , take care not to overcook it.Cut the eggplants into small cubes or lengthwise and soak it in water to avoid browning.
Step 3: Heat oil , ad mustard seeds allow it to splutter. Add peanuts and roast them . Add channa dal and curry leaves saute them till done. Add the onions and green chillies and saute them .
Step 4: Add the chopped eggplant, turmeric powder, masala powder , salt and tamarind water. Cover with lid and cook till the eggplant is mixed well with the masala and is cooked well.
Step 5: Remove from heat . Add the cooked rice and mix well.
Step 6: Sprinkle some lemon juice on top and serve hot with curd or raitha and a pickle or pappad.
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