Vangi Bhath (Brinjal / Eggplant Rice)

Eggplant (Brinjal) is something which is rare in our household. My kids/husband are not a big fan. So I buy it only if I am bored with other normal vegetables or after seeing any dish with it during our lunch time. This time I saw nice brinjals and I couldn't stop myself. I have decided to try rice with it. I have done it with brown rice but this can be done with any type of rice. 


Cooked Brown Rice - 2 Cups (You can use white rice or basmati rice)
Tender Brinjals - 4 Cups (diced into one inch cubes)
Green Chillies - 3 (Slit into two)
Small onions - 1/2 cup (Sliced thinly)
Tomatoes - 3 (finely chopped)
Oil - 2 tablespoon
Salt per taste
Turmeric Powder - 1/2 teaspoon
Mixed nuts (Optional) - 1 tablespoon
Curry Leaves - 10
Red Chillies - 6
Cloves - 2
Cinnamon - 1 inch
Garlic - 8
Ginger - 1/2 inch
Mustard Seeds - 1/4 teaspoon
Urad Dhal - 1 tablespoon
Bengal Gram Dhal - 1 tablespoon


Spread the cooked rice over broad basin to cool
Heat kada and add 2 teaspoon of oil. Add Red chillies, Cloves, Cinnamon, Garlic and Ginger and fry till garlic is brown in color. Grind to nice paste
Add 1/2 teaspoon of oil and fry the nuts (if you are using and keep it aside)
Heat rest of oil in the kada, When it is hot add mustard seeds, when it start to pop add urad dhal, bengal gram dhal and curry leaves fry till the dhals are brown
Add Sliced Onion and green chillies, fry till it is transparent
Add tomatoes and fry till it is mushy
Add cut brinjals, grinded masala paste, turmeric powder, salt and mix it well

Close the kada and cook in low heat. When Brinjals are cooked add cooked rice and mix it well
Switch off and add the mixed nuts and mix it well

Serve Hot with your favourite side dish