Vaangi Bhat / Eggplant Rice

I love rice and eggplant or bringals what we called in India. So combining them both in one dish should be awesome, Right? It is. In India , South and West both has this variety of dish, of course both has main ingredients same, rice and eggplant. Only difference is the spices that go inside both is totally different and delicious and if you like spicy , you can adjust as per your taste. I had my eye on this dish since so long, got eggplant two times and one or other reason I had to postpone it to make this dish. But there's always a light at the end of the tunnel right, so that day had come and I made this dish and boy , I love it and fell in love with my favorite vegetable all over again. Because I love stuffed, cut , baked any way  or all way eggplant. so here it is.

Ingredients :

Masala to grind :


3 dry red chilies (adjust to your spice level)
1 tsp. coriander seeds
1/4 tsp. khus-khus / poppy seeds
large pinch cumin seeds
1/2 tbsp. black gram dal
1/2 tbsp. bengal gram/channa dal
1/2 tbsp. grated dry coconut
1” cinnamon stick
2 clove
1/4 tbsp. sesame seeds
1/4 tsp. hing/asafetida
1 tsp. oil

Roast this in oil and cool it and grind it , use it as you need in this dish.

For Rice :

2 cups cooked rice (perf. basmati )
1 long eggplant cut it in squares
1 green chili
1 onion
1/4 cup soaked and squeeze soya nuggets
3 tbsp. grind masala
1 tsp. turmeric powder
1/4 cup tamarind water or lime juice as per taste
1 tsp. mustard seeds
1 tsp. chana dal / Yellow spilt lentil
2 tbsp. oil

Method:

Cook Rice and keep it aside.
soak nuggets in water and leave in it till you need it.
Heat a pan, add oil in it.
Add mustard seeds, when it crackle, add chana dal, green chili and cook for a minute
Then add onion, cook for minute or two.
Add cut eggplant with squeeze soya nugget.
Add salt for this vegetables only and turmeric powder along with 3 tbsp. or as per your choice grind masala.
Add tamarind water in it and cook till water is gone.
Now gently mix rice and let it cook for 2-3 minutes.
To serve just had it with curd or samabhar or rasam.

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