Vanghi Bhath/Brinjal rice

Brinjal Rice / Vanghi Bhath

This Rice variety goes to the Royal Foodie Joust hosted by Queen!

The 3 ingredients (Eggplant, Lentils and cinnamon) really tempted me to send this recipe. Dhal/lentil is key ingredient that you cannot skip in all Indian dishes. I had many recipes in mind. But those recipes are more traditional dishes. This brinjal dish is very popular Variety Rice in Southern Part of India but it does have many versions. My version contains all the 3 ingredients. It is another delectable way to turn your leftover rice. As far as for cooking, no way to mess around, another addition for Dummies.

Ingredients:

Rice: 1 cup of cooked or leftover rice (spread it in a plate- help to separate the grains)

Green chilies: 2 or 3 (depend your heat level) minced or sliced

Ginger: Grated ½ tsp

Brinjal: 2 or 3 medium size (Indian brinjal) cubed

Turmeric powder: pinch

Lemon juice: Few drops

Salt: Depending your taste

Seasonings:

Mustard seed: ¼ tsp

Urad dhal/lentil: ½ tsp

Channa dhal/lentil: 1tsp

Cumin: ½ tsp

Curry leaves: few

Cashew: optional few

Oil: 2 tsp or Ghee

Masala to roast & grind

Khus Khus or poppy seed: 1 tbsp

Cinnamon: 1/2 stick

Dry coconut/dessicated coconut: 1 ½ tbsp

Dry roast separately and grind it

Note: Dry coconut needs to be roasted quickly otherwise it starts to leave oil.

Preparation Method

Heat a pot with oil or ghee. Add the seasoning; once it started to split add the green chilies, ginger and brinjals. Fry until the brinjal is done, add the ground masala, turmeric, salt and rice. Gently mix together when the rice is hot. Sprinkle some lemon Juice. Enjoy your plate of Eggplant rice .