Vangi Bath / Brinjal Rice - Karnataka Special
Ingredients
3 cups of cooked Basmati rice
***
A brinjal (cut in cubes )
1/2 tsp salt
1/4 tsp turmeric powder
***
2 green chillies (half slit)
A piece of ginger (chopped)
1 tsp ghee
** Dry Roast **
1tbsp splitted channa dal
1 tsp splitted urad dal
3 tbsp grated coconut
6 black pepper corns
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
***
1 tsp musturd seeds
A bay leaf
2 cloves
2 cardomom pods
A piece of cinnamon stick
Oil for frying
Salt to taste
Few curry leaves
Method
Chop brinjal in cubes & marinate it with turmeric & salt.
***
Heat oil in a pan & fry urad dal, channa dal .
Then add grated coconut & fry till light golden brown .
Add coriander powder, chilli powder & turmeric powder.
Mix well & then remove from fire.
Set aside to cool & then blend to fine powder.
***
Heat oil in & pan & splutter mustard seeds .
Add cloves, cinnamon , cardomom & a bayleaf.
Then add marinated brinjal , along with ginger , green chilli & curry leaves.
Fry for a while & then add blended masala powder.
Add some water , cover & cook for a while .
When the sauce becomes thick & brinjal is cooked remove from fire.
Fold in cooked rice & toss several times.
Garnish with curry leaves & ghee.
Serve hot with Raita, Chutney & Papad.