Brinjal Rice/Vangi bhath

This is one of my mother's authentic recipes for variety rice, liked by everybody who tastes it.

I would definitely not classify this recipe as a very healthy one as she uses a lot of oil. When I protest against her for using so much of oil, she reverts back saying "If you don't eat such stuff at this age, when will you?". I know its not a very good argument, but I generally give up as I too want to savour her delicious food. Once she goes back to her native, she will also follow a strict diet plan as both my parents have high BP and she is diabetic too..I too go back to my usual sambar, rasam, vegetable curry routine devoid of coconut or ghee with just 1/2 tsp of oil going into the items in the name of seasoning. Food can't become healthier than this...

So, I have decided to relish whatever she makes for these 2 months that she is going to be here in Bangalore..

Here is the recipe for brinjal rice loved by everybody at home..

Ingredients that serves 4

Brinjal: 8 pieces cut into small cubes
Gingely oil: 6 tbsp
Turmeric: a pinch

For grinding

grated Coconut: 4 tbsp
Sunflower oil: 1 tbsp
Bengal gram/channa dal: 2 tbsp
Urad dal split: 1 tbsp
Tuvar Dal: 1 tbsp
Red chily: 5 long pieces or according to your spice tolerance level.
Tamarind: small lemon size ball(around 10 gms)
Asofoetida: a pinch

Procedure

1. Add sunflower oil in a sauce pan. Once it is hot add all the grinding ingredients except for tamarind and fry until the dal becomes light brown in color. Allow it cool(10 minutes)
2. Grind the above roasted ingredients, tamarind and salt in a mixer until the chillies are ground well.(Add water if needed and the final mixture should be coarse)
3. Add gingelly oil in a pan. Add bengal gram and stir.Once the gram turns slightly brown add the cut brinjal and turmeric and stir once.
4. Keep in medium flame, close the pan with a lid. Stir occasionally so that the brinjal does not get burnt.It might take around 15to 20 minutes for the brinjal to cook completely. You can test by putting one piece of brinjal in a plate and pressing it with your finger. If it easily crushes, its cooked.
5. Add ground powder to the vegatable and mix well. Stir for 5 to 10 minutes and then remove from heat.
6. Mix this well with cooked rice. If the salt is less, add some more at this stage. 7. If its very spicy, add some ghee and mix well.

Spicy and tasty brinjal rice is ready.

It can be served with tomato raita. (cut tomato into small pieces and add some yogurt and salt to it.Season it with mustard and a red chilli)

This is my entry to Colors of Taste - Powders: Flavored Rice by Smitha of Kadumanga