Friday, December 6, 2013

Eggplant Rice / Vaangi Bhat

Time 30 min
Basmati rice 1 cup
Eggplant 4-5 medium size
Chopped onion lengthwise 1 medium size
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Kanda lsun masala / red chili powder 1 tsp
Paste: 2 tbsp coconut+1 tsp roasted sesame+1/2 tsp roasted khuskhus
Ginger garlic paste 1/2 tsp
Curry leaves 4-5
Chopped coriander 1 tbsp
Lemon juice 1/4 tsp
Khada masala: 
Bay leaves 2-3
Pepper 1tsp
Cloves 5-6
Big cardamon 1
Oil 2 tbsp
Hot water 1.1/2 or less
Salt to taste

Wash rice with water. Drain the water keep rice aside. 
Clean eggplant, make cut at center. Eggplant should be intact. Keep in water so the colour will not change.
Make paste of sesame, khuskhus and coconut with 1 tbsp water. Mix with 1/4 tsp garam masala, 1/2 tsp kanda lasun masala, 1/4 tsp ginger garlic paste, chopped coriander and 1/4 tsp turmeric powder. To this add lemon juice. Mix well. Now stuff masala in eggplant. Keep it aside.
Actual method
Heat ghee in the thick bottom pan or pressure cooker. 
Then add cumin seeds, bay leaves, cardamom, pepper, cloves. After it crackles add onion. Saute for 3-4 min till it becomes golden brown in colour. 
Now add stuffed eggplant, saute for 2-3 min then cover lid and cook for 3-4 min. Now remove lid and take out only eggplants in a separate plate. 
Now add rice, mix well. Saute for 3-4 min.
Then add 1/4 tsp ginger garlic paste, 1/2 tsp red chili powder and turmeric powder. Saute for few minutes. 
Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. 
Now add stuffed eggplant. Mix well with rice. Cover the lid and cook for 1 whistle. Switch off flame. Allow it cool. Serve hot.

I keep stuffed eggplant after frying separately because it gets overcooked (due to pressure cooker) if it is cooked throughout.  
If you are not using pressure cooker then do not remove eggplant. Just cook throughout.


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