VANGHIBATH (BRINJAL MASALA RICE)

This is simply yummy masala kind of rice done in aromatic basmathi rice with combination of different spice, dhal and roasted brinjal. So yummy and many ones favourite .  It can be served with pappad and raita. So easy to make if you have the vanghibath powder ready and it can be ground and stored in the  airtight container before hand. Here goes the yummy masala rice....for your lunch box menu.

Ingredients :

Basmathi rice - 1 cup

Brinjal purple - 5 to 6 cut lengthwise (here is a tip put it in the water by adding 3 tbsp milk brinjal will be so fresh and does not turn brown)

Onion - 1 sliced

Green chilli - 2 slitted

Red chilli powder - little

Tumeric - 1 tsp

Curry leaves - few

Tamarind extract - 1 tbsp

For seasoning :

Cummin seeds - 2 tsp

Channa dhal - 2 tsp

Peanuts - few

Oil and salt

Ghee - 1 tbsp

Coriander for garnish

For making vanghibath powder : (This amount can be used for making approximately 3 to 2 times )

Dry coconut(kobari) - 3 tbsp

Channa dhal - 2 tbsp

Coriander seeds - 2 tbsp

Urad dhal - 2 tbsp

Cummin seeds - 2 tsp

Cloves - 3

Cardamom - 1

Cinnamon stick - 1 inch piece

Nutmeg - 1/2 tsp

Asafoetida - 1 tsp

Red chillies - 3

Fenugreek seeds - 1/2 tsp

This picture is not exact measurement just to show what all required for blending.

Dry roast all the above ingredients and make to fine powder. Cool and store it in the bottle.

Method :

1. Cook basmathi rice fluffy. Cool it and keep it aside.

2. Wash the soaked brinjal and drain it.

3. Heat oil in the frying pan add the cummin, channa dhal and peanuts.

4. Add the sliced onion, curry leaves and slitted green chilli.

5. Saute till light brown and then add the brinjal saute until they are well cooked and slightly roasted by closing the lid once in a while.

6. Add the tumeric, red chilli powder and tamarind extract saute until the moisture is absorbed .

7. Now add the cooked basmathi rice and powder according to required taste.

8.Add salt and mix well once they are blended well garnish with coriander leaves.

9. Serve hot with raita and pappad.

Note:

1. Brinjal can be substituted by capsicum, mixed vegetables(add lemon juice instead of tamarind for this), Only carrots, Potatoes and even with dondakaya(This has to fried very well).

2. If you do not have dry coconut when of thinking to prepare just put the grated coconut in the frying pan and put the flame very low it gets dried and roasted slightly that can be used.

I am happy to receive this lovely blog award again passed by Lena Rashmin Raj from Lemon n Spice and shubha from Munchcrunchandsuch . Thanks lena and shubha for passing this award and I am very very happy to receive it. And also I am very sorry for posting late. I am again passing this award to her and all my blogger friends.