Vaangi Bhath (Brinjal Rice)

Ingredients:

Rice - 1 cup

Vankaayalu (Brinjals) - 250 gm

Onions (large) - 2

Cumin seeds - 1 tbsp

Coriander leaves - 2 tbsp

Oil - 2 tbsp

For preparing masala:

Bengal gram (Senagapappu) - 2 tbsp

Urad dal (Minappappu) - 2 tbsp

Ground nuts - 1 tbsp

Coriander seeds - 1 1/2 tbsp

Red chillies - 4

Shredded coconut - 2 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Procedure:

1. Wash rice and boil it with 1/2 tbsp butter and lemon juice.
2. Wash, clean and chop the brinjals vertically in to thin slices and place them in salt water until used.
3. Take a small pan, add bengal gram, urad dal, ground nuts, coriander seeds, red chillies, shredded coconut, turmeric, salt and roast them without adding oil under low flame with continuous stiring.
4. Grind all the ingredients to form a coarse masala powder and set aside.
5. Now take another large pan, heat oil and add cumin seeds. Stir well for 1 min.
6. Add finely chopped onions and saute for 1 min. Then add brinjal slices and cook for 10-15 min with continuous stiring.
7. Add the coarse masala powder and stir well. Cook it for 2 more minutes.
8. Add boiled rice and mix well with brinjal gravy using fork (so that rice will not be crumbled) and saute it for 1 minute under very low flame by covering the lid.
9. Finally garnish with finely chopped coriander leaves. Serve hot with raita.