Vangi Bhat (Rice with Eggplant)

Many, many years, I took cooking classes from a lovely lady named Jaya. She was a practicing Jain so many of her recipes are suitable for vegans. All are delicious. The below is adapted from her original.

  • 2 cups basmati rice
  • 1 medium eggplant
  • 7 Tbs oil
  • 2 Tbs whole coriander seeds
  • 2 tsp chana dal (yellow split peas)
  • 2 hot dried red peppers
  • 3/4 inch of cinnamon
  • pinch asfetida
  • 3 Tbs desiccated unsweetened coconut
  • 2 Tbs lemon juice
  • 1/4 tsp tumeric
  • salt to taste
  1. Prepare rice in rice cooker.
  2. Dice eggplant into 2 inch long, 1/2 inch thick slices. Sprinkle with salt and set aside.
  3. Heat 1 Tbs oil in a small heavy skillet. When hot, add coriander seeds, chana dal, red peppers and cinnamon. When spices darken slightly, add asfetida and stir for a minute. Remove spices to a small plate.
  4. In the same skillet, saute coconut until golden. Remove to the spice plate and allow to cool.
  5. Heat 5 Tbs of oil in a skillet or wok on medium heat. When hot add eggplant and stir-fry 5-8 minutes until soft and shiny. Remove to a plate.
  6. Grind coconut and spices in a spice mill or electric grinder to a fine powder.
  7. Combine lemon juice, 1/4 tsp salt, turmeric and 2 Tbs of water in a small pot. Boil then turn heat to low and simmer 2-3 minutes. Turn off heat.
  8. Add lemon juice mixture, spice mix and eggplant to rice. Mix well with light hands. Reheat dish in a skillet set on low or in the microwave prior to serving. But this dish is also tasty cold.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top