Karnakata (South Indian) Aubergine Rice
Vangi (Baingan, Brinjal) Baat
This unusual combination of rice and aubergines is a speciality of the state of Karnataka in South India. Cook in a heavy bottomed or non-stick pan/wok.
Note from Mamta: The pictures here show the dish cooked with twice the amount given here, so it will be enough for 4-6 servings.
The amounts in the recipe serve 2-3 adults.
Ingredients
- 1 cup rice (2 cups leftover boiled rice will also work)
- 250 gm. aubergines, cut into 1 inch squares or batons (like chips)
- 100 gm. or 1 medium onion, peeled and chopped finely
- 2 tbsp. any good quality cooking oil, traditionally sesame oil is used
- 1 tbsp. coriander/dhania seeds
- 2 tbsp. chana/Bengal gram dal, skinless
- 1 tbsp. skinless urad/urd/urid/black gram dal
- 2-3 whole red chillies or according to taste
- Salt to taste (about 3/4 tsp.)
- 6-7 curry leaves.
Instructions
- Bring a pan of water to boil and add rice to it.
- Once boiling, turn the heat down to a brisk simmer.
- Meanwhile, dry roast coriander seeds, red chillies and the dals in a wok or pan.
- Cool and then powder them in a coffee grinder.
- If the rice is cooked by now, drain it in a colander and run cold water over it, to stop it from cooking further.
- Keep aside.
- Heat oil in a large frying pan or wok or karahi and fry the onions first. A large wok/karahi is better for when you mix everything together at the end.
- Lift out onions and keep aside.
- It may look like you need more oil, but it is usually enough. If there is really none left, add a couple of tablespoons full.
- Fry aubergines in, then cook them covered on low heat, until soft and cooked.
- Return onions back to the pan with aubergines. Stir them in.
- Add the prepared spice powder (from step 2) and salt and stir it in.
- Add the cooked rice and stir it in well but gently. You don't want to break up the rice or mash the aubergines.
- Add curry leaves for flavour at the end and mix. Cook covered on low heat until heated through.
- Once it has finished cooking, you can add 1 tbsp. of ghee for flavour, you want to.
Notes
- Marinating aubergines slices in salt was recommended traditionally to;
- 1. Draw out the bitterness some old varieties of aubergines used to have. But most modern aubergines do not have a bitter taste any more and do not requite this. I have to say that I have not come across any bitter aubergines in UK in the last 40 years.
- 2. To make them less absorbent of oil. They do absorb a lot of oil during frying, but I find that when they are fully fried, they let out the oil again. Placing them on an absorbent paper gets rid of this surplus oil.
- BBQ Biryani Pulao: Cook rice as per your recipe. Make small parcels, one parcel per person, wrapped in aluminium foil. Place them on BBQ for a few minutes to heat. Serve straight from the BBQ.