VANGI BHATH (BRINJAL RICE)

After Bisebelabath, this is a famous rice variety from the state, Karnataka. You would have tasted it so many times, and you would have tried so many recipes of vangi bath. But the recipe below is with lesser ingredients with a very simply method and  will comes out amazingly.

Ingredients:

1. Brinjal (purple colour) - 5 smaller size
2. Basmati rice - 1 cup
3. Onions -  1 (chopped lenthwise)

To grind:

1.  Urud dhal - 2 tbs
2. Red chillies - 4-5
3. Cloves - 3-4
4. Cinamon sticks - 1 small

Seasoning:

1. Mustard seeds - 2 tsp
2. Jeera - 2 tsp
3. Curry leaves - few

Method:

1. Dry roast urud dhal, cloves, cinamon, red chillies to light  brownish colour in a hot pan. Transfer to a blender and grind to fine powder without adding any oil.

2. Cooked the basmati rice with 1 3/4 cup of water  and transfer to a seperate bowl. You can add 1 tsp of oil and 1 tsp of salt while cooking the rice, so that the rice will come out without sticking to each other.

3. Heat oil in a pan, add chopped brinjal and fry until it cooked well and transfer to a bowl.

4. Heat oil in a pan, add mustard seeds, jeera. once they got roasted add curry leaves. Add chopped onions, fry until they become brown. Add the cooked brinjal to the onions. Add salt and grind vangi bath powder and mix together. Let everything gets blend.

5. Add the cooked rice to pan, give a gentle stir without breaking the rice.

6. Once Vangi bhath is ready, seve with onion raita or any mixed vegetable raita.

optional : You can add lemon juice finally while serving.  For extra richess, you can add fried almonds or cashews.