Vangi Bhath /Spicy Eggplant Rice

Literally translated "Vangi Bhath" would be, eggplant rice. This spicy rice preparation is from South India, but surprisingly it is not popular in Kerala, the southern most state. I got introduced to this dish during my college days in Bangalore, the present day Bengaluru. Being an eggplant lover, I loved it the first time I tried this. If you love eggplants and hasn't tried this yet, this is a must try for you. I am sure you will love this.

Ingredients:
Cooked Jasmine or Basmati rice- 2cups
For Vangi Bhath Masala:
Cinnamon sticks -1" piece
Cloves -5
Chana dal -1 tbsp
Coriander seeds-1 tbsp
Urad dal -1 tbsp
Dry Red Chillies -to taste
Sesame-1 tsp
Cumin-1/2tsp
Pepper-1/2tsp
Method:
Dry roast the following in low flame on a heavy bottomed skillet: Cinnamon Stick, Cloves and Channa Daal. After a minute or two, add in Coriander Seeds, Urad Daal and Red Chillies and roast till you get a color and aroma. Add the sesame and toss well before removing from fire. Once done, transfer to a plate or a bowl and allow it to cool down. Once the spices have cooled down, grind to a fine powder and set aside till ready to use.
Rest of the ingredients:
Eggplant/Brinjal -2 medium sized (cut into big chunks)
Mustard seeds -1 tsp
Chana dal -1 tbsp
Raw Peanuts -2 tbsp
Curry leaves -1 sprig
Turmeric powder-1/4 tsp
Potatoes-1/2 cup(1"piece)
Green Beans -1/2 cup (1" piece)
Garlic-2 cloves
Tamarind Pulp- 1/4 cup or soak a small lime sized tamarind in warm water for 15 mins and extract the juice
Dry Coconut Powder -1 tbsp
Jaggery -1/2 tsp
Salt to taste
Cilantro-to garnish

Method:
Heat oil in a pan.Once hot, add mustard Seeds and allow them to pop. Add the chana daal and saute for a few seconds. Add the raw peanuts and fry them till the daal and the peanuts turns golden brown. Remove all this and set aside. Now in the same pan add 2 tbs more or so of oil and fry the eggplant,potatoes and beans along with turmeric powder,curry leaves and garlic.When the veggies are three-fourth done, add the Vangibhath masala,tamarind juice,salt, jaggery,dry coconut powder and cooked rice along with the fried seasoning. Mix well and serve hot after garnishing with cilantro along with raitha.
Sending this over to Radhika's Let's Cook Sereis # 11 ~ Rice

to Cooking Challenge - Flavors of Tamilnadu by Vidhya and also  to Dish out-Brinjal & Garlic  hosted by Sangeetha's, an event by Vardhini  along with Eggplant Parmesanand Eggplant in Plum Sauce