Vangi bhaat / Baigan rice

Ingredients

 

Rice - 1 &1/2 cups (washed and soaked)
Onion - 4 medium ( cut long)
Potato - 2 medium (cut long)
Baigan / aubergine / vangi - 4 (slit length wise)
Coconut grated - 2 tbsp.
Goda masala - 2 tbsp.
Jeera powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Tumeric powder - 1 tsp
Sugar - 1tsp
Hing / aseofoetida - 1 tsp
Salt to taste
Oil , mustard seeds

 

Method

 

1. In a pan add mustard seeds and Hing.  Then add onion , fry till holden brown.

 

2. Add potato and let it cook. When 3/4 done add the baigan.

 

3. Add the coconut - 1 tbsp,  masalas and salt and let it all cook for about 5 minutes.

 

4. In the meanwhile cook the rice separately till 3/4 done. Add a little ghee and salt while cooking rice.

 

5. Transfer the rice on top of the cooked veggies. Add a dash of oil , remaining coconut and shut the lid . Let this cook on low flame for about 10 minutes.  Then shut off the flame.

 

6. Once the flame is shut do not immediately open lid. Let it be in that state for atleast half to one hour. Then open lid mix well add coriander and serve after reheating.

 

7. Can be had plain or with raita