Kathirikkai Sadam - is a popular rice dish in Karnataka also called as " Vangi Bath", prepared with brinjals stuffed with special spice blend and cooked along with rice.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian, karnataka, southindian
Keyword: brinjal, kathirikkai, rice, vangibath
Servings: 4
Author: Mullai Madavan
Instructions
For 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 mixer jar adding asafoetida. Keep this aside.
For Rice
Heat 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 & chips.