Vangi Bhath/Brinjal Rice by Vaish
1 cup cooked rice
1 tbsp tamarind
1/4 tsp salt
1/2 tsp turmeric powder
6 small eggplant
1 cup of peas
For Spice Powder:
2 tsp oil
1 tbsp coriander seeds
1/2" stick cinnamon
4 dry red chillies
3 tsp Channa dal
2 tsp Urad dal
1 tbsp grated coconut (desiccated)
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 dry red chilli, torn into pieces
1 sprig curry leaves
Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
Add the peas to this mixture, also add the spice powder to this and let it cook.
Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
Mix in the cooked rice with some oil so that the rice grains are separated.
This can be eaten with curd.
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