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Sunday, January 25, 2009

Brinjal Rice / Vangi Bath



Today I thought I should post a recipe on Brinjal (eggplant), the king of vegetables. I think brinjal is one of the few vegetables that is liked by most of them. Even GOD might love this vegetable.
I just love them in any form. I learnt this recipe from one of my friend, I liked it so much because it tastes like biriyani and it is so easy and fast to cook.

Ingredients
(Serves 2)
  • Brinjal - 4 (Sliced)
  • Basmati Rice (90% Cooked) - 2 cups
  • Ginger Garlic Paste - 2 tsp
  • Onion (size:small) - 1 (Sliced)
  • Tomato (size:small) - 1 (chopped)
  • Curry leaves - 2 or 3
  • Garam Masala Powder - 1 1/2 tsp
  • Chili Powder - 1 tsp (can make it 1 1/2 tsp if you like it spicy)
  • Turmeric Powder - pinch
  • Oil - 4 tbsp
  • Salt to taste
Method
  • Add Oil, Ginger Garlic paste. Fry until the raw smell disappears.
  • Add Garam Masala. Fry it for a 20 seconds.
  • Add Onions, Curry leaves and fry it until the color changes.
  • Add Turmeric powder and blend it nicely with the onions.
  • Add Chili Powder and Salt. Mix it with the onions.
  • Now add tomato and saute until its blanched.
  • Add sliced brinjal.
  • Add 2-3 tbsp of water if the mixture sticks to the pan (optional)
  • Let the brinjal cook until it becomes soft and mushy.
  • On a low flame, add the boiled rice and mix it well.
  • Remove from flame.
Garnish : Add coriander leaves, fried onions.
Serving Suggestion : Serve it hot with Raitha.

I would like to submit this to Fall in love - Brinjal blog event hosted by Sanghi's food delights.

3 comments:

Charan said...

heye i m gonna try this today :) ...i like brinjals too..coz now i m a vegie..can u believe it!

Roochi said...

Hi Radhika, this is my first visit to ur blog... You have a nice collection of recipes. My dad hails from Salem and he says he used to speak Sourashtrian Language... most of ur dishes are so similar to what we prepare.... Happy blogging

RV said...

Hi Roochi, Nice to know you. Its great to know that we have some similarities.. Take care.. and Happy cooking..

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