Vangi Baath: Eggplant Rice
Eggplant happens to be a favorite of mine and I try to cook it in a few different ways to keep it interesting.
This eggplant rice (vangi baath) recipe uses a blend of spices that can be made in larger quantity and stored for later use.
Ingredients
spices
1 black cardomom
1 star anise
3-4 cloves
1 tsp whole black pepper
1-2 tsp cumin seeds
4-5 Tbsp coriander seeds
6-8 dry red chilies
2 2" piece of Chinese/Indian cinnamon bark
1 Tbsp sesame seeds (optional)
4-6 Tbsp dry powdered coconut (unsweetened)
1/2 large globe eggplant, sliced thin
1/2 medium onion, sliced thin
2 cups cooked basmati rice
a few cilantro and curry leaves for garnish
salt to taste
2 Tbsp oil
tempering: 1 tsp each urad dal, mustard seeds
Preparation
- Dry toast the spices, let them cool a bit, and grind them to a fairly fine powder; set aside
- heat oil in a pan, add the tempering; when mustard seeds sputter and die down, add the eggplant, onions and some salt and sauté till eggplant seems cooked through but not mushy
- add the cooked rice and stir a bit, then add the spice powder from step 1 a little at a time till the rice is as spicy as you'd like, adjust salt to taste
- stir well till spices and rice seem well incorporated into the eggplant-onion mixture
- off heat garnish with cilantro (or curry leaves, if available), serve warm
Labels: eggplant, indian, rice, vegetarian
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