Vangi Bhath

Vangi bhath (Brinjal Masala rice)

 

This is a traditional south indian dish mostly prepared in Karnataka.

• 2cups rice
• 100 gms brinjal
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon grated copra (dried coconut)
• 1 teaspoon cashew nut
• ½ cup grated coconut
• 1 tablespoon mustard seeds
• A few curry leaves
• A few coriander leaves
• Oil to fry
• Salt to taste

Pick and wash rice. Keep it in soaked water for about half an hour. Wash and chop brinjals and soak them in salted water for a while. Heat oil and add mustard seeds. When they crackle add curry leaves and fry. Add washed rice and brinjal and fry well. Put fried rice in a container with 4 cups of water, turmeric powder and salt to taste.

Pour appropriate amount of water in the pressure cooker and place the container of rice in the cooker and cook for about 10 mins. Roast cumin seeds, coriander seeds, chillies and copra. Pound to coarse powder and keep aside.
Remove rice from pressure cooker and keep it on a low fire. Add powdered masala and stir well .add sugar to taste and garam masala powder. Garnish with fresh coconut, fried cashew nuts and chopped coriander leaves.