Vangi Bhath

Ingredients:

Rice - 2 cups
White tender brinjals - 300 gms(length sized)
Onion - 1
Tomato puree - 1/2 cup
Garlic - 3 flakes
Green chillies - 3
Cloves - 2
Cardamoms - 4
Cinnamon - 1 inch stick
Oil - 5 tbsp
Salt to taste.

Grind into a coarse powder :

Red chillies - 2
Dhania - 1 tbsp
Cumin seeds - A pinch
Pepper - 1/4 tsp
Cloves - 2
Cardamoms - 2(Fry in 1/2 tsp of oil, one by one till colour)

Grind in to a paste :

Garlic - 4
Ginger - 1 small piece
Grated fresh coconut - 1/4 cup
Coriander leaves - little

Method :

1. Wash the rice and soak in water for 20 minutes.
2. Wash brinjals and cut into long pieces, keep in salty water.
3. Chop onion, garlic and slit green chillies finely.
4. Heat oil in a pan, fry the brinjals till tender and keep it aside.
5. Heat remaining oil in a heavy based pan, add onions, garlic, cloves, cardamoms, green chillies, stir-fry till onions are soft.
6. Add ground powder and paste together with tomato puree, salt to taste, stir fry for while.
7. Now add soaked rice in the gravy. Stir well and add 3 1/2 cups of water to rice and bring to a boil.
8. Add little lemon juice and cover the pan after 8-10 minutes of the cooking after add fried brinjals and cook for 5-7 minutes.
9. Stir and serve hot.