Vangi Bhath

There is not really much to do outdoors now that the weather is getting cold.Of course with some pleasant days here and there, we try to stroll in the nearby outdoor mall.We are home bound pretty much on weekends and you can imagine how the weekdays are!

I know there are several versions of Vangi bhath but I fell in love with what I ate in one of the Indian restaurants during my trip to North Carolina in Summer.It seemed like a tasty mix of South Indian and North Indian flavors.So here it is, an attempt to recreate that restaurant's version.

1 medium eggplant, chopped
2 cups long grain rice
1 medium onion, chopped
2 tomatoes(firm and not too juicy), chopped
2 potatoes, peeled, cubed and boiled just below tender
3 cardamom pods
3/4 inch cinnamon stick
1 bay leaf
1 tsp curry powder
2 tsps Cumin-Coriander powder
3 green chilies, vertically sliced
1 tbsp chopped cilantro

Garnish
1 tsp Urad dal
1 small onion, thinly sliced
1/4 cup cashews, roughly chopped
1 tbsp chopped coriander (optional)

• Place the rice in a bowl of water and leave it to soak for 15 min to half hour.
• Boil the eggplant in a microwave or on the stove just until tender.Drain all the water and let it sit for 5 minutes in a colander.
• Heat 2 tbsps of Oil in a saucepan.
• Fry curry leaves and green chillies.
• Add onions and cook till translucent.
• Stir in the spices-Cumin-coriander powder, Curry powder,Cardamom, cinnamon, bay leaf.
• Let the spices mix in well.
• Add the tomatoes and coriander.
• Mix in the tomatoes and eggplant.
• Pour 3 cups (@ ratio of 1 rice:1.5 water) of water and bring it to a boil.
• Slowly add rice by stirring and cook for about 10 minutes until all the water has evaporated.
• Turn off the stove and garnish.
• Serve hot with raita or chips

For garnish-

• Heat a table spoon of ghee
• Fry urad dal, onions and cashews
• Sprinkle coriander

Off for now-