Brinjal Rice

Kapoor Sanjeev, June 4, 2014


Serving Size: 4


  1. 2 cup cooked Basmati rice
  2. 6 Brinjals cut into cubes
  3. 2 tsp tamarind pulp
  4. 1/2 tsp cumin seeds
  5. 1/2 tsp turmeric powder
  6. 1/2 tsp asafetida
  7. 1 tsp mustard seeds
  8. 2 dried red chilies cut into pieces
  9. Curry leaves
  10. Oil
  11. Salt (as required)
  12. ½ Cup cashew nuts
  13. Coriander leaves
  14. Ghee

Ingredients of Spice or Masala Powder


  1. 1 tsp coriander seeds
  2. 3 tsp Bengal gram
  3. 1 cinnamon stick
  4. ¼ tsp cloves
  5. 4 dried red chilies
  6. 2 tsp black gram
  7. 1 tbsp grated coconut
  8. 2 tsp Oil



Add tamarind pulp, turmeric and salt in 2 cups of hot water and mix well. Put the Brinjal pieces into this water and allow soaking for 15 minutes. In the mean while make the spice powder for Vangi Bhath by heating oil in a hard bottomed kadai and adding the ingredients for spice powder and frying till the black gram and Bengal gram turns golden brown. Remove from stove and allow cooling. Once it is cool grind into a fine powder and kept aside. Now heat some ghee and fry cashew nuts until golden brown and set aside too. Add some more oil in the same pan and add mustard seeds and allow it to pop. Now add cumin seeds, asafetida, red chillies and Curry leaves to the oil and fry for 2 minutes. Now add the brinjals with the tamarind extract and simmer for about 10 minutes till the eggplant is tender and water is absorbed. Once done add the cooked rice and spice powder, mix well and remove from flame. Add some Ghee and mix in the rice without mashing it. Garnish the Brinjal Rice with fried cashew nuts and finely chopped coriander leaves. Serve Vangi Bhath or Brinjal Masala Rice hot with papad and raita.



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