Brinjal / Eggplant/ Aubergine is known as Vaangi in Kannada.
Vaangi Bhath is a South Indian dish originated in Karnataka. It is popular among the Brahmin community. Literal translation could be as fried brinjal rice. It is also found in neighboring states, AndhraPradesh and Tamil Nadu. It is actually considered as a delicacy. It’s my family’s favourite dish.
Brinjal provide dietary fiber in abundance which is essential for facilitating smooth bowel movements. It also helps lower blood cholesterol and blood sugar levels.
Cooked rice- 6 cups
Brinjal – 1/2 kg
Oil – 3 tbsps
Ghee- 2 tsps
Salt to taste
Turmeric powder- 1/2 tsp
Dry mango powder- 1/2 tsp
Mustard – 1 tsp
Spilt urad dal- 1 tsp
Chana dal- 1 tsp
Chopped cashew nuts- 1 tbsp
Hing( asafoetida) – 1/4th tsp
To do roast and grind ( masala)
Coriander seeds- 2 tbsps
Chana dal- 1 tbsp
Split urad dal- 2 tsps
Jeers- 1/2 tsp
Pepper- 1/2 tsp
Red chillies- 8-10
Cinnamon- 1/2 inch
Grated coconut- 2 tbsp
Cut brinjals into cubes. Keep it immersed in water till it required.
Add 2 tsps of ghee to the cooked rice and mix well. Keep it aside.
Heat 2 tablespoons of oil in a pan. Drain the brinjal and add. Mix well. Add salt to taste, turmeric powder and dry mango powder. Sauté for few mins. Cover and cook till the brinjal becomes soft.
To very little oil, roast the ingredients mentioned for masala.
Cool and grind to a coarse powder. Add to the cooked brinjal, mix well and sauté for few mins. Check for seasonings.
Reduce the flame. Add the cooked rice and mix well. Sauté for few mins and take off the gas.
Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add urad dal,chana dal, cashew nuts, hing and curry leaves. Sauté till the cashew turns golden and add the tempering to the rice.
Mix well and serve hot with raita and papad:)