Brinjal Rice

Vangi bath..... nothing but the Brinjal rice.... the one I hardly do... as I'm not a fan of eggplants. My most favorite dish with eggplants is 'Kathirikai Kosthu', the one we usually do as an accompaniment for biriyani's....I think that landed up as my favorite mostly b'cos of the biriyani :-))) Now on to this recipe... It is a lunchbox recipe and quite interesting to have it along with vadams... The original source of this recipe is from Rak's Kitchen, one of my adorable bloggers.... Do give it a try.....

You will need..........

Brinjal - 1 (long purple variety, chopped lengthwise)
Rice - 1 cup (cook it up with a tsp of oil)
Tamarind - gooseberry size (soak in warm water and extract the pulp)
Turmeric - 1/4 tsp
Green chilli - 2 (slitted lengthwise)
Ginger - 1 inch (chopped finely)
Hing - a pinch
Cinnamon - 1 inch
Clove - 2
Cardamom - 2
Bay leaf - 1
Salt - to taste
Oil - 2 tsp

Roast & Grind
Channa dhal - 1 tbsp
Urad dhal - 1 tsp
Coriander seeds - 1 tsp
Pepper corns - 1/2 tsp
Red chilli - 3

Get going..........

1. Heat a tsp of oil and roast the items given in the list until golden brown. Cool and grind it to a fine powder. Keep aside.
2. Heat oil in a tawa and season it with bay leaves, cinnamon, cloves, cardamom and hing. 
3. Then add ginger and green chillies.
4. Add the brinjals and fry till soft. Then add the tamarind juice, salt and bring it to boil.
5. add the ground masala powder and simmer until the brinjal gets cooked.
6. When the masala becomes a thick paste, add the rice and mix it carefully. Garnish with coriander leaves if desired.

Enjoy them with vadams or curry of your choice!!!!!!!!!!!!!!!!!!!!!