Ingredientes
- 1 medium sized eggplant;
- Coriander seeds, asafoetida, dried red chilli (2/3/4),
- urad dal, turmeric, cinnamon sticks.
- Basmati rice, cooked.
- Coconut - shredded (the large-shredded variety
- preferred over the micro-shredded type)
- 1 large lemon
Preparação
- 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 the cubes (+ some salt) and let sit for 30
- mins or so.
- In a large saucepan, heat some oil and when hot, toss the
- spices in and fry for 2-3 mts.. When the color had
- changed 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 75
- 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 ¼th cup water, lotsa lemon juice, ½ 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 turmeric.
- 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 mts; 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.
