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SPECIAL BRINJAL RICE (VAANGI BAATH)

 Cooking time - 20 mins, Total preparation time: 1 hr, 30 mins
Serves - 3- 4

 Ingredients

 Brinjal: 1/2 kg, cut into 2" strips
Basmati rice: 2 cups soaked for 1 hr and drain it. 
Onions: 2 medium sliced
Green chilli (optional)
Coriander: 2 tbsp 
Oil: 3 tbsp
Turmeric: 1/2 tsp
Salt as per taste

 For the Masala

 Channa dal : 2 tsp
urad dal: 2 tsp
hing: 1/2 tsp
Coconut: grated 1/2 cup
Dhania seeds: 2 tbsp
Sesame seeds: 1/2 tsp
Red chilies: 2-3 

 Roast all the above ingredients in 1/2 tsp of oil and grind to a paste.

 For Seasoning

 Mustard:1/2 tsp
Jeera: 1/2 tsp
Hing a pinch

 Procedure

  1. Mix 1/2 tsp of turmeric to brinjals and keep aside.
  2. Heat oil in a Pressure cooker, add mustard, jeera and hing.
  3. Add onions saute for a minute
  4. Add the ground masala, saute for minute until it is cooked.
  5. Add turmeric coated brinjals and mix well.
  6. Now add rice, 2 cups of water, salt and red chilli powder as per taste and spicy.
  7. Close the lid of the PC, and cook for 1 whistle, after 1 whistle simmer the flame for 2 minutes and switch off.
  8. Serve hot garnished with coriander.


 Note:

  • Put the chopped brinjals immediately into cold water containing salt and lemon, as the oxidation (Blackening) of the brinjals do not take place.
  • Do not put more water to make masala paste.

 
 
 

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