Name: Spicy Brinjal Rice !!! Vangi rice with a twist !!! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the masala powder : 1 tbsp Coriander seeds; 1/2 tsp cumin seeds; 1 tbsp sesame seeds; 8 to 10 pepper corns; 1 tbsp Poppy seeds; 3 to 4 red chillies; An inch piece cinnamon stick; 3 cardamom pods; 4 cloves; 3 tbsp desicated coconut; For Spicy rice :1 Aubergine or 4 to 5 Brinjals long varietyÂ sliced into bite size pieces..soak in salt water until use; 1 medium onion sliced; 1 Dry red chilli broken to pieces; Few pieces of cashews; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/8 tsp turmeric; Salt to taste; 2 tbsp Oil; Few sprigs coriander chopped; 2 cups rice ...washed n cooked seperately..

ABOUT Spicy Brinjal Rice !!! Vangi rice with a twist !!! RECIPE

Brinjal is known as the king of vegetables. It is one of the most loved veggies. Right from tne Bhaghara Baigan to Vangi bhaat, what ever made using Brinjals always turns out to be a super hit. As I spoke of Vangi bhaath , the popular dish from Karnataka is made using spices , tamarind and couple of lentils that are roasted and powdered ... I wanted to try something other than regular Vangi bhaath so I came up with this Spicy and flavorful - Masale daar Brinjal rice Â !!! It is not only easy to make but also so addictive and bursting with flavors, make it once and you will definitely make it on a regular basis. Trust me !!!

Ingredients Serving: 4

For the masala powder : 1 tbsp Coriander seeds
1/2 tsp cumin seeds
1 tbsp sesame seeds
8 to 10 pepper corns
1 tbsp Poppy seeds
3 to 4 red chillies
An inch piece cinnamon stick
3 cardamom pods
4 cloves
3 tbsp desicated coconut
For Spicy rice :1 Aubergine or 4 to 5 Brinjals long varietyÂ sliced into bite size pieces..soak in salt water until use
1 medium onion sliced
1 Dry red chilli broken to pieces
Few pieces of cashews
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp turmeric
Salt to taste
2 tbsp Oil
Few sprigs coriander chopped
2 cups rice ...washed n cooked seperately..

Instructions

Dry roast everything except coconut on medium heat until golden and aromatic. Lastly add coconut powder, fry for a minute or two. Turn off the heat and allow it to cool at room temperature. Once cooled , dry grind in a blender into a coarse powder.You can make this ahead and store in an air tight jar. Stays good upto a week.
Firstly wash and cook the rice seperately adding enough water and set aside. In a pan add oil, heat it and add cashews, fry until light golden.
Now add cumin and mustard seeds. Allow them to splutter, later add the red chilli pieces and saute.
Now add sliced onion. Saute the onions until pinkish. Later stir in the turmeric and sliced brinjal. Sprinkle a 1/4 tsp of salt, Mix and cook until brinjal slices turn soft.
Now add the spice powder and enough salt for the rice.Stir well and cook for a min or two. Later add the cooked rice and mix thouroughly until Â all the spice mix is coated to the rice,be gentle as brinjal slices will break.
Once mixed thouroughly, sprinkle the chopped coriander ( I skipped coriander) Serve this spicy Brinjal rice with Yoghurt or raita. Perfect for lunch boxes too. Tastes delish and flavorful.

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