Monday, June 1, 2015


In India, we get many variations of eggplants both in color and in sizes.  However be, both myself and Jr.H are very fond of this brinjal.   I wasn't very fond of this vegetable until my middle age and later there was a change in tastebud and I started liking this veggie.  But Jr. H never gave me any such trouble ever since his childhood.  That is the best thing I love in him.  But certain veggies are his favorites and he quickly finishes the plate and ask for the next serving.  Brinjal is one among in that favorite list. 

Moving quickly onto the recipe, this brinjal rice which is popularly called as Vangibhat in India is a traditional recipe among South Indians.  The brinjal is cooked with freshly ground spices which adds an additional aroma to the dish.  This is one of the lunchbox meal which I regularly prepare for Jr.H.  As school starts reopening in the latter part of this week after summer holidays, Jr.H and his friends wanted to have a get together celebration at home.  I prepared this flavorful dish and kids liked it very much.

Basmatic rice/Raw rice (Cooked) - 1.5 cup
Brinjal/eggplant - 1/2 kg
Onion - 1 big size (optional)
Garlic pods - 5 (optional)
Turmeric powder -1/2 tsp
Chilly powder - 1/4 tsp
Vangibhat powder - 3 tsp
Salt - To taste
Ghee - 1 tsp

To Temper:
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Bengal gram - 1/2 tsp
Curry leaves - few

To make the Vangibath Powder:  Dry roast the below ingredients and powder it.  You can make in larger quantities and store for a month. This can be brought in Indian store as well.

Asafoetida – a small piece
Red chilies – 8-10 (adjust according to your spiciness level)
Bengal gram – 4 tsp
Urad dal – 4 tsp 
Coriander seeds/dhaniya – 4 tsp
Peppercorns - few


1.  Soak basmati rice for 10 minutes and pressure cook for 2 whistles.  You can use normal rice too but as always the long grain basmati rice gives a super look touch and taste to any dish.
2.  Wash the brinjals and cut into smaller cubes as shown below.  Usually, vegetables are washed before cutting but certain vegetables like brinjal are cut and put in the water.  This is because when the cut brinjals are exposed to air, it changes the color to black and turn bitter to taste.

3. Chop the onion as shown below.  If you want to use garlic, chop in to smaller pieces.

4. Make the vangibhat powder by dry roasting the spices.

5. In a heavy bottomed vessel/pan, add oil, thrown in the tempering agents one by one.  Add onion and garlic pods. 

6. When the onions have turned slightly brown, add the cut brinjals removing the water.  Throw in turmeric powder and required salt.  Cook in medium flame by giving twists and turns.

7. When the brinjal gets cooked fully, add the vangibhat powder and chilly powder.  You can omit chilly powder if you want the hotness in medium range.  Keep in flame until the powder gets blend with the vegetable.  As soon as you have added vangibhat powder, a nice aroma fills in the place and you would be definitely asked by someone as what you are cooking!!!

8.  Add the cooked basmati rice to the cooked brinjal mixture, add a tsp of ghee, and mix gently.

9.  Now, the aromatic brinjal rice is ready to serve.  Can be served with any raita/plain yogurt with mild salt.  I prepared boondhi raita to attract the kids :-).

No comments: