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

1. Dry toast the spices, let them cool a bit, and grind them to a fairly fine powder; set aside
2. 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
3. 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
4. stir well till spices and rice seem well incorporated into the eggplant-onion mixture
5. off heat garnish with cilantro (or curry leaves, if available), serve warm