I go to the farmers market once a week.Since it is nearby, I walk which serves the purpose of exercise as well as enjoy the crisp morning air!
As soon as I enter the premises, I usually search for fruits , veggies, greens that are new to me. There are a few shop keepers who know this and tell me that such and such a veggie/ fruit is on sale and some even share the health benefits and the methods in which they can be cooked!
So one day I saw this white colored brinjal that we rarely get here. It is buttery soft when cooked but does not turn mushy.My immediate thought was to make Vaangi bhaat. I told Lil Angel about this dish and she agreed to take it to school.
Unfortunately I woke up late the next day but still managed to make a quick version of the dish. Lil Angel liked it and came home with an empty lunch box...
Rice- 1/2 cup
Cumin seeds- 1/2 teaspoon
Urad dal-1/2 teaspoon
Chana dal-1/2 teaspoon
Sambar powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Turmeric powder- a large pinch
Curry leaves- a few
OIl- 1 tablespoon
Salt to taste
Cook the rice like you normally would and spread on a plate to cool. See to that the grains are separate.Wash and chop the brinjal and keep it under water till required.
Heat oil in a pan and add the mistard,cumin, urad dal and chana dal.When the mustard pops, add the onion and curry leaves. Add the tomatoes when the onion turns soft.Saute for a minute.
Add the chopped brinjal[drain and discard the water] and saute. Add 1/4 cup water,turmeric .
Put in sambar powder,coriander powder, salt.Mix well.Cover and cook on low flame till the brinjal are a bit soft but not mushy. Add the cooked rice, mix well.Let the flavors blend for a couple of minutes. Remove from heat and serve.
Serve quick and easy brinjal with a crispy of your choice....
Labels: Blogging Marathon, Brinjal, KLBRice, Rendezvous with Rice, Step-by-step Pictorial Recipes, Vegan varieties