To make life easy, I used to post the weekly lunch menu on the refrigerator. Different types of rice for lunch everyday. Vangibath is a simple rice dish, plain white rice mixed with eggplant cooked with special spices.
Ingredients:
1 cup cooked rice, cooled
6-7 small Indian purple eggplant
2 Tablespoon oil
1 Tablespoon peanuts
1 teaspoon mustard seeds
1/4 teaspoon channa dal
1/4 teaspoon urad dal
5-6 curry leaves
1/2 teaspoon turmeric powder
1 pinch asafoetida
salt to taste
Spice powder:
1/2 inch cinnamon stick
1 clove
2 teaspoon coriander seeds
1 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon poppy seeds
1 teaspoon sesame seeds
6-8 dry red chili
1/2 teaspoon oil
Making Spice Powder:
1. Chop eggplant, soak in salted water
2. Dry roast poppy seeds and sesame seeds
3. Roast the remaining ingredients with oil.
4. Cool and grind to a powder. Keep aside.
Method:
1. Heat oil in a broad pan. Roast peanuts. Add mustard seeds, urad dal and channa dal. Allow to pop. Add curry leaves and asafoetida.
2. Drain eggplant. Add to pan. Add turmeric powder and salt. Saute. Cover and cook till eggplant is well done.
3. Add 1 tablespoon ghee. Sprinkle spice powder. Mix well.
4. Fold in rice. Check for salt. Add more if required. Remove from stove.
5.Serve hot with raita or chips.
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