Vangi Bath Recipe - Brinjal Rice Recipe - Simple rice recipes - Lunch box recipes

I have posted a version of Vangi bath or eggplant pulav in my space quite sometime ago. Brinjal or Eggplant or Katharikkai is not a favourite with our kids and my husband. So  I have to find dishes to sneak it in. However when it is its season I cannot resist the small cute brinjals. Other day I brought some. I wanted to try out brinjal masala but after seeing this in Bhat's special I wanted to try out this version. I love the idea of tamarind paste and jaggery. It came out quite nice.I have used brown rice. But white or basmati rice would go well too

Masala Powder

Coriander seeds - 1.5 tablespoon
Dry Red chllies - 7-9
Fenugreek seeds - 1/8 teaspoon
Urad dhal - 2 teaspoon
Bengal gram dhal - 2 teaspoon
Sesame seeds - 1 tablespoon
Dry coconut - 1 tablespoon 
Cumin seeds - 1 teaspoon
Pepper corns - 1/2 teaspoon
Cloves - 5-7
Cinnamon - 1 inch piece

For Rice

Cooked rice - 2.5 cup
Curry leaves - 15
Gingerly oil - 1 tablespoon
Hing/ asafoetida - Lavish pinch
Mustard seeds - 1/2 teaspoon
Roasted Peanut or Cashew - 2 tablespoon
Brinjal - 3 cups (1/2 inch cubes)
Salt to taste
Tamarind paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Jaggery - 1.5 teaspoon
Coriander Leaves - 2 tablespoon
Green chillies -2 

Dry roast all the ingredients under masala powder one by one 
Let it cool down and grind to smooth powder.
Heat oil in a pan. Add mustard seeds and let it pop. Add green chillies, hing, curry leaves and fry for 30sec. Add Roasted peanuts. Mix well. Add diced brinjal. 
Add diced brinjal, turmeric powder and salt. Cook for 4-6 mins in low medium flame. Add tamarind water and jaggery. Add require water. Close the lid and cook till 3/4th done
Add masala powder and salt. Cook till it becomes mushy. Add 1/2 of coriander leaves and mix well. Add Cooked rice. 
Mix well. cook for another 2 mins. Sprinkle rest of coriander leaves. Switch it off