Eggplant Rice

Vangibhat in Marathi

Time: 25-30 minutes
Servings: 3-4

Ingredients:
1 cup Rice
7-9 baby eggplant (make big chunks)
For tempering: 2 tbsp oil, 1/4 tsp mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 7-8 curry leaves
2 tbsp Vangibhat masala (click for the recipe)
Salt to taste
Oil for frying eggplants
1 bay leaf and 1-2 cardamom

Method:
1) Soak rice in water for 15-20 minutes. Drain water. Take a deep thick bottomed pan. Heat 1 tsp oil. Add bay leaf and cardamom. Add rice and saute for 1 minute. Add 2.25 cups hot water. Turn heat to low and cover the pan. Let the rice cook completely.
2) Heat oil into a kadai. Deep fry eggplants.
3) Take a thick bottomed pan. Heat 2-3 tbsp oil. Add mustard seeds, hing, turmeric powder and curry leaves. Add fried eggplant, salt and vangibhat masala. Add cooked rice and mix well. If you find rice very dry then add little hot oil or little ghee. Check the taste and add salt/ vangibhat masala if required.
Cover the pan and cook over low flame for 3-4 minutes. Make sure that rice is not sticking at the bottom.

Tip:
1) Take less oil for frying eggplant and fry in 3-4 batches. For tempering, use the remaining oil.