Vangibath (Rice dish with Eggplant)

Nothing relaxes me as much as cooking, especially with my favorite music playing in the background. So here I am today, on a Sunday morning, fully charged for cooking some yummy food and enjoying it with my family. 99% of the time my cooking revolves around my cravings and, today, I am craving for some rice dish especially after having sandwiches for lunch every single day of last week.  I am at a point where I can't even lay my eyes on  the word 'Sandwich' anymore;-) Opening the fridge, I grab all the veggies sitting in my fridge and the moment I notice eggplant and carrots, I know exactly what I want to cook. So, here is my version of Vangibath....a very simple recipe, which when paired with raita, is absolutely a perfect combination.

Vangibath

INGREDIENTS:

For Seasoning:
Mustard seeds -1-2 tsp
Urad dal -1 tsp
Green chillies -2 (julienned)
Curry leaves -1 sprig
Cashewnuts - few
Garlic - 3-4 pods pounded
Vegetable Oil -  1-2 tbsp
Ghee - 1 tbsp

For the Masala:
Onion -1 med sized (julienned)
Eggplant - 1 big (cut lengthwise into strips)
Carrots - 3 big (cut lengthwise into strips)
Vangibath powder- 2-3 tbsp (depending on your spice level)
Turmeric powder - 2 -3 tsp
Sesame seed powder - 2-3 tsp
Vegetable Oil -  1-2 tsp
Salt - for tasting

Cooked basmati rice -2 cups

PREPARATION:

Heat the wok, add oil and ghee. Once it is heated, add all the seasoning ingredients starting with mustard seeds. As soon as it starts spluttering, add the urad dal, green chillies, curry leaves, cashewnuts, and garlic.
Now start adding the ingredients for making the masala. Add the onions, saute them until light golden color and then add the carrots, some salt and continue sauteing these for couple of minutes.

 

Add the eggplant and the spice powders. 

 
Reduce the heat to medium low and cover it with a lid for a few minutes. Make sure it does not get burned. Add the oil, mix it well, and more salt if needed, close the lid, and leave it at low temperature until all the masala blends in with the veggies and they get cooked.

Now mix the cooked basmati rice to this masala. Make sure there is enough salt after mixing with the rice and it is evenly distributed. 

Enjoy this hot steaming Vangibath!