Eggplant Rice / Vaangi Bhat

Time 30 min

Ingredients

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

Method

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.

Paste

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.

Tip

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.