I love the vibrant colour of the brinjals especially the purple one.They are very rich in Iron.Somehow or other my kids kept on looking at this vegetable as an enemy.I wanted to include all the vegetables in their daily routine.I tried making this pulao and it tasted too good that my kids could not find out that the vegetable added was brinjal.From then on I regularly packed them for their lunch box.
Eggplant rice is popularly known as Vangi Bhath.Vangi means Brinjal in marathi.The version that they make at maharastra is different .I happened to taste this bhath at Bangalore.Vangi Bhath Masala powder can be made and stored for months together.The preparation time is not more than 10 minutes if the masala powder is done.It becomes a perfect lunch box recipe with fried pappad/Onion Raita.There are many versions of this vangi bhath.MTR's Vangi Bhath powder tastes good but I prefer home made powder than the others!!The one that I had mentioned here is of Karnataka style.
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1 Cup of cooked rice (Preferably Basmathi Rice)
1 Cup of Cubed Brinjal
1/4 Tsp of Turmeric Powder
1 Tbsp of Oil
1/4 Tsp of Mustard seeds
1/4 Tsp of Urad Dhal
1 Strand of curry leaves
salt to taste
Vangi Bhath Masala Powder:
1/2 Tbsp of coriander seeds/Dhania
4-5 Nos of Dried Red chilli
1 Tsp of Urad Dhal
1 Tbsp of Channa Dal/Kadalai Paruppu
1" length of cinnamon stick
2 Nos. of cloves
1/2 Tsp of Poppy seeds/Khus Khus
Dry roast the items mentioned in the "Vangi Bhath " list.
Powder it into coarse powder and keep it aside.
This is Vangi Bhath Masala powder.It can be stored for months.
Wash and cube the brinjals.Soon after chopping it add it into water to avoid blackening of the brinjals.
Heat a pan.Add oil.Then add mustard seeds,urad dhal,curry leaves
Then the cubed brinjal(drain off the water).Saute it well till brinjal gets cooked well.Add little salt .
Then add vangiBhath masala powder and mix well.
Add turmeric powder and saute well.
To it add cooked rice,salt and mix well.Few drops of gingelly oil can also be added.
Mix well and serve it with Cucumber raita /Onion raita/Pappad
- When u cook rice add a tsp of oil to avoid rice sticking with each other
- Vangibhath masala powder has shelf life for more than 2 months
- Readymade vangi Bhath powders can also be used.
- After chopping brinjal add it to water.Or else it will oxidise and become black
- Instead of Basmathi rice it can be done with the regular rice too.
- To taste better make the powder in coarse consistency
- When u saute brinjals adding little more oil will give a nice taste to brinjal
- For the kids garnish it with fried cashewnuts.