Vangi Bhath 2 (Brinjal Rice)

Ingredients

• • Rice - 1 cup
• • Brinjal (tender, black variety) - 200 grams
• • Green chillies - 8
• • Ginger - 1 inch piece
• • Oil - 2 tablespoons
• • Ghee - 1 tablespoon
• • Salt - as required
• • Onions (small) - ½ cup
• • Lemons - 2
• • Turmeric powder - ½ teaspoon

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Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Cumin seeds - 1 ½ teaspoons
• • Black gram dal - 1 teaspoon
• • Bengal gram dal - 1 teaspoon
• • Curry leaves - few
• • Cashew nuts - 1 tablespoon (optional)

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Ingredients For Masala Powder

• • Poppy seeds (prepare: roast each separately without oil) - 1 tablespoon
• • Coconut (grated, dry, prepare: roast each separately without oil) - 1 ½ tablespoons
• • Cinnamon (prepare: fry separately in ghee) - ½ inch piece
• • Cardamom (prepare: fry separately in ghee) - 1

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Method

• 1. Grind all the ingredients listed in "For masala powder" to make the masala powder.
• 2. Cook rice.
• 3. Cool and then separate grains.
• 4. Dice brinjals.
• 5. Peel small onions.
• 6. Grind chillies and ginger separately.
• 7. Heat oil and add seasonings when it turns to golden add ginger chilly paste and fry for a minute.
• 8. Pour over rice with salt and turmeric powder.
• 9. Fry onions and brinjals separately in oil till it becomes soft.
• 10. Mix everything to rice with masala powder and juice of lemon.