VANGI BATH(Brinjal rice)

Variety rice comes handy when we have to pack lunch for husband or kid..that too like my case ,where hubby leaves for office very early. That too variety rice using vegetables like brinjal (It can block the formation of free radicals and good source of potassium and folic acid.It is also rich in nicotine.Studies of the Institute of Biology of São Paulo State University, Brazil showed that eggplant is effective in the treatment of high blood cholesterol .)
is better than lemon or tamarind rice.
All I do is Cook the rice ( in rice cooker/ pressure cooker)and do sabji simultaneously. Mix them both ,add all purpose masala and variety rice ready...

Onion- 1big
Tomato-1 big
Brinjal- 1/4 kg
Greenchilli-5(to taste)
Kasuri methi- 1/2 tsp
Oil- seasoning
Curry leaves and corriander leaves- garnishing
MASALA: (i call this all purpose masala,which i make a store it up to make capsicum rice, lemon rice, tamarind rice )
Bengal gram-2 tbs
Red chilli-8(according to taste)
Dhaniya-1 1/2 tbs
Cumin -1 tbs
Cinnamon- 1

1)Roast all the masala item in dry tava and powder it.

2)Cook rice and keep aside.

3)Grind ginger, garlic, green chilli to paste(i normally finely chop these and use)

4)Slice brinjal.( don't have to soak in salt water if its going to be cooked immediately)

5)Heat oil, fry onion, kasuri methi, ginger, garlic ,green chilli.

6)Fry well and add brinjal .

7)Add chopped tomato and add salt and fry thoroughly. .(my mom used to add tomato pulp instead of chopped tomatoes)

8)Add water and cook brinjal till dry.

9)Add Masala powder and mix it with rice.

Garnish with curry leaves and corriander leaves.
NOTE:Measurements given are approximate.Use masala powder according to your need.

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The recipes have been tasted and liked by my family and friends .Some Ingredients amount might be approximate in some recipes, which i mostly mention.Plz adjust the ingredients like spice and salt according to taste.I will be Happy to clear any doubts .and very happy to hear the feed back, which will help me improve my blog. Thanks

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