* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 md Eggplant
3 Dried red chilli
Basmati rice, cooked
1 lg Lemon
Cook the rice. The usual way - but to get it dry,
fluffy and light (not at all sticky).
Skin the eggplant and chop it into cubes; sprinkle
lemon juice on the cubes (+ some salt) and let sit for
30 minutes or so.
In a large saucepan, heat some oil and when hot, toss
the spices in and fry for 2-3 minutes. When the color
has changed to dark, use a slotted spoon and toss the
contents into a plate lined with a paper napkin (this
will drain out the oil sticking to the spices).
Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.
To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until about 3/4 cooked.
Remove the eggplant and keep in a warm container.
In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.
In a pot, boil one-quarter cup water, lotsa lemon
juice, 1/2 tsp turmeric and some salt.
Into the cooked rice, toss the contents of the pot and
stir. The rice should take on the color of the
Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there,
you can see a glimpse of the yellow turmeric color.
Squeeze lemon onto the eggplant; let sit for 1-2
minutes; toss the eggplant into the rice and stir.
Taste a bit; if you need salt, add. If you feel
something is missing, squeeze some lemon, stir and
repeat. (You may choose to add some salt that way too)
Vangi bath is ready. Serve with yogurt raita/pachadi.
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