Vangi Bath/Eggplant (Brinjal) Rice#Foodieextravaganza

This is a combo dish, using rice and vangi which is eggplant in Karnataka, a complete vegan, gluten free meal. Have this with any raita and enjoy this unique, awesome rice dish originating South India - Karnataka.
Ingredients
2 Cups Rice
1 Big Long Eggplant/Brinjal – cut into big pieces
1" Cinnamon stick
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
A Sprig Curry Leaves s
2 Tablespoons Chopped Coriander leaves
Salt to taste
½ Cup Oil
2½ Tablespoons Homemade Vangi Bath Masala 

Method

Cook the rice and spread in a wide bowl. Each grain of the cooked rice must be separate but soft.

Add ¾ of the prepared powder and salt to the cooled rice. Mix Well gently.

Heat the oil in a pan, add the mustard seeds, cumin seeds, cinnamon, cashews and curry leaves. Lower the flame and add chopped brinjal pieces, little salt and mix it well and close the lid. Keep stirring gently every few minutes and cook well without adding any water. Once the brinjal is cooked well add the remaining powder and stir well. Finally add the rice and cook for couple of minutes and add the chopped coriander leaves. 

Serve with fresh curd and enjoy. 

My Notes

Use any type of black or purple variety of eggplant/brinjal you wish. 
Adjust the vangi bath masala according to your taste and spicyness required.

Labels: Foodie Extravaganza Party, Vegan, Gluten free, South Indian, Karnataka, Eggplant ,Brinjal, Rice, Main course, Healthy, No Onion No Garlic, Vrat

For Foodie Exgravaganza Party our Host is Camilla of Culinary Adventures with Camilla   and the theme is Rice.
Check here the various rice dishes prepared this month.   

Arroz Rojo (Mexican Red Rice) by Palatable Pastime
Beetroot Pulao by Magical Ingredients
Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
Kimchi Fried Rice by Karen’s Kitchen Stories
Rice Pudding by A Day in the Life on the Farm
Southwest Rice Salad by Our Good Life
Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe