Brinjal (Vanghi) Rice

This is my mom’s speciality recipe and a very tasty South Indian rice variety.

Prep Time: 20 mins

Cook Time: 1 hr

Ingredients

• 1/2 cup Small violet brinjals

• Salt, to taste

• 1 cup basmati rice

• 2 tbsp Ghee

• 3 tbsp Oil

To roast and make a powder

• 4 tbsp Coriander seeds

• 3 and 1/2 tbsp Chana dal

• 6 Red chillies

• 1 tsp Hing

• 1/2 tsp Methi seeds

• 1 tsp Ghee

Instructions

1. De-stalk the brinjals, cut into cubes and soak in water

2. Take a pan and add 1 tsp ghee

3. Add the methi seeds and sauté till it becomes pink

4. Add the coriander seeds, chana dal, red chillies and the asafoetida, sauté well till it becomes brown. Powder this and keep aside.

5. Cook the basmati rice with a little salt, do not mash the rice

6. In a wide vessel, add the oil and ghee and splutter mustard seeds

7. Add turmeric powder and the urad dal and sauté till it becomes light brown

8. Add the brinjals, salt and cover and cook till done.

9. Add the ground powder as required and mix well, adjust salt

10. Switch off the gas and mix in the rice well.

Notes

You can even add cubed potatoes instead of brinjal and use the same spice powder.