Vangi bhath (Eggplant & lentil spiced rice): Eggplants + spices + rice = perfection
A wholesome one-bowl meal for special occasions or just because, packed with flavourful spices and hefty vegetables.
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Cooking tools:
- Spice grinder
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Freezer
- Stove
Ingredients
- 2 tbsp vegetable oil
- 4 small long eggplants (purple or green)
- 1 large red onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 2 cups cooked white rice
- 1 handful chopped coriander leaves
- 1 tbsp ghee (optional)
- ¼ cup channa dal (yellow split pea)
- 2 tbsp urad dal (skinned split black gram)
- 1 tsp whole black peppercorns
- 2 stalks curry leaves, removed from the stem
- 1 tsp cumin seeds
- 3″ cinnamon stick
- 6 whole cloves
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