Vangi Baath (Brinjal Rice)

Ingredients:

Brinjal/egg plant - 200gms

Onion - 2 no.s

Basmati / Long Grain rice - 1 cup

Oil - 100 gms

Channa dal - 2 tsp

Urad dal - 1 tbsp

Curryleaves - 2 Leaves

Asafoetida - 1 tsp

Coriander seeds - 1 tbsp

Redchillies - 4 (dried)

Cooked green peas - 1/4 cup

Garam masala powder

Grated dry coconut - 3tblsp

Whole spices:

Green cardamom - 4

Cloves - 3

Cinnamonstick - 1" piece

Garnishing:

Corianderleaves - 2 tbsp

Peanut - 100gms

Cashewnuts - 1 tblsp

Ghee - 2 tbsp

Lemon - 1 or 2

Preparation:
1. Heat ghee in a kadai and fry both the dals & red chillies till the dal turns light brown.

2. Mix this with dry coconut after removing from stove

3. Powder the spices after cooling it down

4. Dice the brinjals lengthwise into 1 inch pieces & soak it in water

5. Cook rice and allow it to cook. Separate the grains and add a little ghee to it.

6. Chop onions into small pieces & keep it aside

7. Heat oil in a deep frying pan and fry brinjal and onion separately with little salt , drain and keep aside

8. Grind the cardamom,cloves & cinnamon into fine powder

9. Heat oil & fry the seasonings and then add Asafoetida & brinjals & onions

10. Reduce the heat, add cooked rice and fry for sometime and add cooked peas, powdered spices.

11.Remove from fire, add garam masala powder and garnish with fried peanut and cashewnuts and chopped fresh corianderleaves.

12. Squeeze juice of lemon & mix well.

*****For Combination: Yogurt is Excellent for this Recipe*****