Brinjal Rice/vangi bath/kattirikai sadam (Main course)
I love brinjal rice very much. It is very easy to prepare and tastes delicious. Usually my mother prepares this recipe with tamarind, instead of tamarind, I have substituted with tomatoes. I have not used much spices for this rice. Today we will learn how to make Brinjal rice following this easy recipe.
Basmati Rice -1 cup
Ripe juicy tomatoes-3 (big ones)
Green chilli -1 (slit it)
Ginger (1 inch piece finely chopped )
Turmeric Powder -1/4 tsp
Oil - 1 1/2 tbsp
Salt as required
To be roasted and grounded
Coriander seeds - 1 tbsp
Bengal Gram/channa dal - 1 tbsp
Urad dal -2 tsp
Red chillies - 3
Black peppercorns -1/4 tsp
Coconut - 1 tbsp
For the seasoning
Mustard -1/2 tsp
Urad dal -1/4 tsp
Asafoetida -1/4 tsp
Curry leaves -little
Soak basmati rice in water for 20 minutes. Drain water and cook rice adding 2 cups of boiling water.
Cut brinjal into cubes or lengthwise. Do not cut it into fine pieces. I used long purple variety for preparing this dish.
Heat a tsp of oil and fry coriander seeds, channa dal, urad dal and pepper. After it turns slightly brown add coconut and fry. Powder it and keep aside. This is the masala.
Heat a tbsp of oil, add the ingredients mentioned under seasoning. Add brinjals, chilli, finely chopped ginger and turmeric powder. Cook on low flame sprinkling water when needed. Stir in between.
Then add the ground masala and required salt .
When the brinjals are slightly cooked, add the finely chopped tomatoes and cook well. Do not forget to stir in between for even cooking.
Then add the cooked rice and mix well.
Garnish with coriander leaves and serve hot with any raita or papads.
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