Ingredients (use vegan versions):
- 1 medium sized eggplant
- coriander seeds, asafoetida, dried red chilli (2/3/4)
- urad dal, turmeric, cinnamon sticks
- basmati rice, cooked
- coconut - shredded (the large-shredded variety preferred over the micro-shredded type)
- 1 large lemon
Directions:
1. Cook the rice. The usual way - but to get it dry, fluffy
and light (not at all sticky)..
2. Skin the eggplant and chop it into cubes; sprinkle lemon
juice on the the cubes (+ some salt) and let sit for 30
mins or so.
3. In a large saucepan, heat some oil and when hot, toss the
spices in and fry for 2-3 mts.. When the color had
changed dark, use a slotted spoon and toss the contents
into a plate lined with a paper napkin (this will drain out
the oil sticking to the spices).
4. Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.
5. To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until 75
6. Remove the eggplant and keep in a warm container.
7. In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.
8. In a pot, boil 1/4th cup water, lotsa lemon juice, 1/2 tsp
turmeric and some salt.
9. Into the cooked rice, toss the contents of the pot and stir.
The rice should take on the color of the turmeric.
10. Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there, you
can see a glimpse of the yellow turmeric color.
11. Squeeze lemon onto the eggplant; let sit for 1-2 mts; toss
the eggplant into the rice and stir.
12. Taste a bit; if you need salt, add. If you feel something is
missing, squeeze some lemon, stir and repeat. (You may
choose to add some salt that way too) Vangi bath is
ready. Serve with yogurt raita/pachadi.
Serves:
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