Brinjal Rice

Brinjal Rice, also known as Eggplant Rice or Vangi Bath, is a flavorful and aromatic South Indian dish made with brinjal (eggplant), rice, and a blend of spices.

Ingredients:

For the Spice Paste:

• 2 tablespoons grated coconut (fresh or desiccated)
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon poppy seeds
• 4-5 dry red chilies (adjust to taste)
• 1-inch piece of ginger, chopped
• 3-4 cloves of garlic, chopped
• 1 small onion, chopped
• 1 tablespoon tamarind paste
• 2 tablespoons water (for grinding)

For Brinjal Rice:

• 1 cup basmati rice (or any long-grain rice), rinsed and soaked for 30 minutes
• 2 medium-sized brinjals (eggplants), diced
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Prepare the Spice Paste:

   • In a blender or food processor, combine grated coconut, coriander seeds, cumin seeds, poppy seeds, dry red chilies, chopped ginger, chopped garlic, chopped onion, tamarind paste, and water.
   • Grind into a smooth paste. Set aside.

2. Cook the Rice:

   • Drain the soaked rice and cook it in a pot with 2 cups of water until it is 90% cooked. Once cooked, fluff the rice with a fork and let it cool.

3. Prepare the Brinjals:

   • Heat oil in a large pan or kadhai over medium heat. Add diced brinjals and sauté until they are cooked and slightly browned. Remove them from the pan and set aside.

4. Make Brinjal Rice:

   • In the same pan, add a little more oil if needed. Add mustard seeds and cumin seeds. Let them splutter.
   • Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
   • Add the ground spice paste to the pan. Cook for 2-3 minutes, stirring continuously, until the raw smell disappears and the mixture is fragrant.
   • Add turmeric powder and garam masala powder. Mix well.
   • Add the cooked rice and sautéed brinjals to the pan. Gently mix everything together until the rice and brinjals are well coated with the spice mixture.
   • Season with salt to taste. Mix well and cook for another 2-3 minutes to heat everything through.

5. Garnish and Serve:

   • Garnish the Brinjal Rice with freshly chopped coriander leaves.
   • Serve hot as a main course dish, accompanied by yogurt, pickle, or papad.

Enjoy the aromatic and flavorful Brinjal Rice as a delicious meal on its own or as part of a South Indian thali! Adjust the spice levels according to your taste preference.