Vangibath

Vanghibath:
Ingredients:

• 1 cup of plain rice (basamathi preferred)
• 4 0r 5 long eggplants or the round ones (from the Indian stores) or 1 large purple eggplant (cut into 1/4"x1/4"x2" long pieces)
• 1/2 cup of oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric (optional)
• 12 halved cashews (optional)
• 1 tbs of vanghibath powder(store bought or homemade)
• 6 curry leaves(optional)
• 1 1/2 tsp of salt
• 1/8 cup of desiccated coconut(optional)

Method: Cook rice and let it cool. In a pan heat oil on medium heat. Splatter the mustard seeds and add the hingh, curry leaves, turmeric and the cashews. Roast the cashews till they are slightly browned and then add the cut eggplant. Turn the eggplants over every couple of minutes, in the pan for about 10 minutes. Add 1/2 tsp of salt cook further for another 5 minutes till the egglants are all pretty wilted and tender to touch. Tun off the heat and add the the cooked rice to the pan and mix well. Then add the vanghibath powder, 1 tsp salt and work it into the rice by mixing thoroughly. Add desiccated coconut and mix well.
Cooking tips: Vary the amount of vanghibath powder per your taste. Add 1/2 tsp of rasam powder and mix thoroughly if the rice is too bland per your taste. Similarly you can use bell peppers instead of the eggplant. You can use other vegetables like carrots, lima beans, green beans, peas, any mixed variety. Pre-cook the vegetables, drain well and add to the rice.
Serving tips: Serve Vanghibath with raitha/pachadi.