Vangi Bhath / Brinjal Rice / Eggplant Rice / Kathirikkai Sadam / Brinjal Biryani / Eggplant Biryani / Kathrikkai Biryani
We always use fresh blend of spices for our preparation, you can also make the blend ahead and then proceed. I’ve used whole garam masala and skipped the dry coconut as my recipe includes coconut milk instead. Check here of Vangi Bhath Powder
|2 nos||Dry red chili (long)|
|1 tbsp||Coriander seeds|
|1 tsp||Cumin seeds|
|1 tbsp||Split black gram|
|1 tbsp||Bengal gram (kadala paruppu)|
|¼ tsp||Fenugreek seeds|
|3 tsp||Sesame seeds (black)|
|1 tsp||Black pepper corns|
|2 cup||Basmati rice (raw)|
|3 nos||Onion (cut lengthwise thinly)|
|2 nos||Green chili (slit open )|
|¼ tsp||Ginger garlic paste (optional)|
|2 nos||Bay leaf|
|3 nos||Cinnamon stick|
|2 nos||Kapok buds (marathi moggu)|
|1 no||Star anise|
|3 cup||Thick coconut milk|
|10 stks||Coriander leaves (chopped )|
|10 nos||Curry leaves (fresh)|
|2 tsp||Salt (or to taste)|
|¼ tsp||Turmeric powder|
For the masala: Heat a tsp of oil in a pan and toast all ingredients from table-1 except asafoetida. (Dry red chili + coriander seeds + cumin seeds + split back gram + Bengal gram + Fenugreek seeds + Black sesame seeds + Black peppercorns) Roast till they turn golden and switch off. Let cool completely and grind in a mixie adding asafoetida. Keep this aside.
For the Bhath: Heat ghee and remaining oil in a pan, splutter curry leaves, toast bay leaf, cinnamon, cloves, cardamom, kapok buds and star anise. Fry the onions and green chili till lightly brown. Add the ginger garlic paste and chopped tomatoes and cook for few minutes. At this stage you can either cut the brinjals crosswise and stuff with spice and cook or cut them into thin slices and add to the onion mixture. (I prefer mine thinly sliced as got very picky eaters at home who normally ignore whole brinjal if spotted) Add the sliced brinjal along with turmeric and ground masala. Bring down the flame to low, cover and cook the veggies. Add salt, exact measure of coconut milk and water. Switch off.
Wash basmati rice and soak if you prefer for 10 minutes. Drain all the water and then add the cooked gravy and either pressure cook up to 2 whistles or pop it in a rice cooker to cook. When done garnish with finely chopped coriander leaves and serve with raita and boiled eggs.
Use of black sesame seeds adds nice colour to the dish, you can use any type. This dish is an excellent menu for lunch boxes, pack with plain boiled eggs and it will be wiped clean.
You can cook this with plain raw rice / pachai arisi / samba rice / siru mani arisi / sona masoori / any basmati rice.
You can avoid coconut milk and cook with plain water, if using premade powder as it includes copra or grated coconut. But in order to enjoy this dish to the full extent prepare with fresh thick coconut milk.
Yield: Serve 4 approx.