Vaangi Baath

Ingredients

  • 1 long purple brinjal(eggplant), cut into large pieces
  • 1 1/2 cup raw rice, washed and cooked such that the
  • grains of rice remain seperate
  • 5 red chillies
  • 6 peppercorns
  • 1/2 tsp turmeric
  • 4 tbsp ghee(clarified butter)
  • 4 cloves
  • Salt to taste
  • 1 tsp urad dal
  • 1″ cinammon
  • 1 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 1 tsp channa dal
  • 1/2 tsp mustard seeds
  • 1 tsp oil for frying the masala
  • 1/2 cup sour buttermilk or 2 tsp lemon juice

Method

  • Fry in the 1 tsp oil 4 out of 5 red chillies, turmeric,cloves, cinammon, cumin, coriander and peppercorns.
  • Powder them using a coffee grinder and set aside.
  • Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
  • When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
  • Now add the buttermilk and mix well.
  • Add the powdered masala and mix.
  • Add salt to taste.
  • Bring to a boil and remove.
  • Mix this with the cooked rice and heat through.
  • Serve hot.