Vangi Bhat

Preparation Time - 5 min                         Cooking Time - 15 Min                           Serves - 4

Ingredients:

Rice - 1 Cup

Small egg plants - 5

Vertically chopped onion - 1/2 Cup

Curry leaves - 6

Ginger garlic paste - 1 Tsp

Cashew nuts - 10

Turmeric powder - 1/2 Tsp

Cumin seeds - 1 Tsp

Salt - to taste

Oil - 3 Tbsp

For Masala :

Whole dry red chilies - 3

Desiccated coconut - 2 Tbsp

Black pepper -  1 Tsp

Sesame seeds - 1 1/2 Tbsp

Coriander seeds - 2 Tsp

Cinnamon - 1/2 inch piece

Bay leaf - 1

Poppy seeds -  1/2 Tbsp

Fennel seeds - 1/2 Tsp

Clove -1

Cardamom - 1

Coconut - 1 Tbsp

Method:

1) Wash rice, add 2 cups of water to soak and keep aside.

2) Dry roast all masala ingredients till nice aroma comes.

3) Let the masala cool for 5 min and grind to fine powder.

4) Meanwhile chop egg plants vertically and put in water. Also vertically chop onion and keep aside.

5) Heat oil in pan and crackle mustard seeds.

6) Add cumin seeds and ginger garlic paste and  fry for a moment.

7) Add chopped onion and fry till golden brown in color.

8) Add turmeric powder, ground masala and mix well.

9) Add cashew nuts and chopped egg plants and fry well for 3-4 min.

10) Add soaked rice and mix well. Add water as required(around 2 cups) and let it cook for 15 min.

11) Garnish with fresh cilantro and desiccated coconut and Serve hot.

Vangi Bhat