Eggplant Rice (Vangibhath)

Serves: 4

Tamarind Water

small lime sized tamarind
1 cup water

Allow tamarind and water to boil and make tamarind water.

Rice

2 cups rice
4 cups water

Cook rice.

Vangibhath Masala Powder

1 tsp oil
3 dry red chilies

Heat oil in a pan, add red chilies, fry them, keep aside.

1 tsp urad dal
1 tsp channa dal
1/4 tsp fenugreek seeds
1 tsp coriander seeds
3/4 tsp poppy seeds
1" cinnamon
3 cardamom
3 cloves
1 tbsp coconut

Add everything else to the pan, roast them on medium till they turn aromatic.

Allow the spices to cool. Blend them to smooth and fine powder.

Vangibhath

1/4 cup oil
1 tsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 red chili, broken and seeds removed

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal, red chili, fry till the color of the dal changes.

11.89 ounces eggplant

Add eggplant and sauté for 5 minutes in medium flame, until they shrink in size.

2 and 1/4 tsp salt (might need 1/4 tsp more check it and add)
1/4 tsp turmeric powder
1/4 tsp black pepper powder
1/2 cup water

Add tamarind juice, vangibhath powder, salt, turmeric powder, black pepper powder, water, mix well, cook for 10 minutes in medium flame. Make sure the eggplant is cooked.

Add rice and gently mix with the masala

cilantro leaves, chopped
2 tbsp dry roasted, unsalted peanuts / serving

Serve with cilantro and peanuts.

Yields: 10 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen