I have mentioned already how much my mum loves brinjal. She used to ask me to cook different dishes with brinjal always. So i used to browse a lot of brinjal recipes specially for her. I have done few recipes using brinjal which are lying in my draft to be posted.
This is one such recipe which i made, it was a speciality dish from andhra. And it was spicy and delicious. Since it had all the flavours packed in them, you dont have to look for separate sidedish for this. Just a simple raita and papad will be good.
Preparation Time : 10 mins
Cooking Time : 45 mins
Serves – 3 to 4
Ingredients:
Rice – 1 cup
Ginger – 1 tblspn juliened
Green Chilli – 2 slited
Onion – 1 sliced thinly
Curry leaves- 1 spring
Brinjal – 2 chopped ( I used Green Long Brinjal called Vazhuthalagai )
Salt to taste
Sugar – 1 tsp
For Vangibhaat Powder:
Oil – 1 tsp
Urad dal / Ulundu Paruppu – 1 tblspn
Channa Dal / Kadala Paruppu – 1 tblspn
Coriander Seeds / Mullu Malli – 2 tblspn
Cumin Seeds /Jeerakam – 1 tsp
Sesame Seeds / Yellu / Til – 1 tblspn
Raw Peanuts – 2 tblspn
Dry Red Chilli – 2 to 3
Coconut – 2 tblspn Grated
For Seasoning:
Oil – 3 tblspn
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Asafoetida / Kaya podi / Hing – 1/4 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Channa Dal / Kadala Paruppu – 1 tsp
Raw Peanuts – 1 tblspn
Turmeric Powder / Manjal podi – 1 tsp
Method:
Wash rice in lots of water and take it in pressure cooker. Add in 2.5 cups of water and cook for 2 whistle. Let it simmer for 5 mins. Now turn off the heat and let the steam escape all by itself. Open the pressure cooker and fluff the rice with a fork. Let this rice cool down.
Heat 1 tsp oil and when it is hot, add all ingredients except coconut and roast on a low heat till light golden. Now add in coconut and give a stir. Roast it for a min. Allow this to cool down, and grind this into a fine powder. Set this aside till use.
Now heat oil in a kadai. Add in all the seasoning ingredients and fry for a couple of min.
Now add in onions, green chilli, ginger, curry leaves and saute for a min.
Now add in brinjal and toss well with the oil. Add in salt and mix well.
Cook this covered for 5 to 8 mins till the brinjal is cooked. Open the lid and add in sugar and vangibhaat powder. mix well. Cook this for couple of min.
Add in the cooked rice and mix well with the masala.
Cover and let it steam for 5 mins on low heat.
Serve with raita.
Pictorial:
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| Take all your ingredients |
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| These are the ingredients for powder |
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| Heat oil |
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| Add those ingredients |
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| Saute for a while |
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| Add in coconut |
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| Saute for couple of mins |
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| Take them in a blender |
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| Make into a powder |
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| Now add seasoning ingredients to oil |
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| Saute till golden |
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| Just like this |
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| Add in other stuffs |
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| Saute them |
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| Saute till light golden |
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| Add in brinjal pieces |
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| Saute them |
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| Add in salt |
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| Cover and Cook |
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| Till brinjal is cooked |
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| Add in sugar |
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| Vangibhaat powder |
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| Mix well |
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| Saute for couple of mins |
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| Add in rice |
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| Mix well with the masala |
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| Cover and leave for a while |
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| Serve |
tempting meal
My favourite..
i've seen this recipe yesterday in a tv show prepared by one f mal actress and here it is… bt i think she didn add peanuts or was nt this flavorful… i'm going to try this soon…insha allah!!
Flavourful and delicious vaangi bath..
Wow.. Looks amazing. Can I also store this paste and add rice whenever I want.?
@Deepa You can make the powder and store in fridge for upto 2 weeks.
Hi
1) I am planning to make this for a Pooja. Can I omit the onions and make this? Will it still taste good?
2) Also, I have a huge sized purple Brinjal. Can I use it instead of the small ones you have used?
Thanks for your reply.
Vibha
@AnonymousYes u can omit the onions, you can use any variety of brinjal as you like
I made this last week, but with big, purple brinjals. We had it with raita and pumpkin sabzi and everyone liked it. I especially liked the addition of peanuts.
Beautiful recipe
I m allergic to brinjals but the Masala is really flavorful… what are the other substitute for brunjal????
@AnonymousYou can add capsicum
Hi, am a big fan of your blog and recipes.Just wondering if we need to add tamarind juice while cooking brinjal ?Sometimes the brinjal would have an 'arikirre' taste.so the tamarind juice would neutralise that .what is your opinion ?
@Swaroopa RamamoorthyI haven't find that in brinjal..I dont usually add tamarind..But if you feel like you can add.But it will surely change the taste of it..But still taste good i think.
I tried it today n it tasted really yummy…
I tried this yesterday, cae out nice
I tried this rice and it came out very well …. My husband likes all ur recipe which I tried..thank uuuuu…..:)
Wow…awesome
Hi Aarthi, nice recipe. I came to know of your blog through one of our common friend and ever since I've been following your blog too. Tried it today in your style & it came out very well. Everyone just relished it soooo much. This is one of my favourites from my mamma's recipe but she wouldn't add peanuts while grinding, sometimes she adds it while tempering. But this addition gave it a wonderful taste & flavour.
@Anonymous – other than brinjal & capsicum you can try this with ivy gourd (kovakkai / tindora) too. That would also taste heavenly.
this is usual south Indian dish prepared in every south Indian homes specially in Karnataka, you can find this dish in all small resturants, and this is prepared where no onions are added on festive time and other religious function, u can omit groundnuts as the flavor will change.
Fantastic recipe, well crafted, carefully photographed as well. I was looking for a from-scratch recipe rather than one that used pre-made powder so that I could reduce heat and eliminate groundnuts. I made this tonight and adjusted for U.S. quantities. (1 Indian onion = 1/2 U.S. onion etc.). I made a double batch with brown rice and this dish came out EXCELLENTLY well. Taste was fantastic – very flavourful. The sugar was also the right amount – made the taste smooth but you cannot detect a sweetness at all. Thank you so much for such a well written and superbly presented recipe. It is amazing. And will hopefully get the kids eating a new vegetable. Next time, I will probably add 1 capsicum as well.
Here are the adjustments I made / quantities I used:
– 2 Standard electric Rice cooker cups (= to 2x 3/4 American measuring cup) brown rice with 2 times water (kept rice a bit dry)
– 2 Large Purple American eggplant
– 1 American yellow onion
– Instead of doubling the powder masalas, I did 2.5x so as to make up for the loss of groundnuts & extra eggplant / brinjal amount, but I only added 1x chilli (2 red chillis), and skin of 3 green chillies (seeded).
When grinding the masalas, because my grinder is not so great, I had to add a little water and it was pasty. I knew this was going to be the case, that's why I made the rice a bit dry.
Thank you so much for the photos and quantities and sharing a great recipe.
Can I omit coconut? Will the taste differ if I do?
@Anonymousu can skip coconut
um i don't have any curry leaves, what is another substitute for it? could i use Coriander leaves instead? and your pictures look amazing, mother watering dishes! Im going to followup your blog! Keep up the Good Work !!
you can skip curry leaves
This is such a good recipe.. 🙂 I make this often as my family members love this…