Spicy Eggplant & Green Peas Rice (Vangi Bhat in a New Avatar)

It's amazing how the whole country is singing the same tune - a lone man's crusade for battling corruption has struck a chord with the common citizen and how !!! - it is like  re-awakening of the mass - a spark has been ignited by the humble septuagenarian and the effect of his ongoing Gandhian way of showing protest is resonating far & wide. Even as Anna Hazare's fast enters the 10th day, the Government is seen scrambling to bring the issue to a logical & justifiable end ! Saluting the spirit of this 74 year old man & hoping there is an ANNA in each one of us that stays on the right path always !!


Rice, a staple in our house constantly undergoes changes and brings variety to the table. Vangi Bhat or Brinjal rice a Karnataka (A South Indian State) specialty is a much loved dish with my folks. My mom who was holidaying with us a few months back made her version of this rice that got a tremendous reception. The pep in the dish was the presence of a spice powder made from 5 ingredients - this spice powder now has become the main stay in my hearth. It sees its way in to rice preparations, curries, gravies and even for raita ! I made this brinjal rice my mom's way yesterday and it was a runaway hit  !

What's in it :-

• Cooked Rice - 1 cup
• Brinjal - 2 (medium sixed) - cut in to small cubes
• Onion - 1 large (finely chopped)
• Green Peas - a fistful
• Garlic - 2 to 3 pods -large - finely chopped
• Tomato - 1 large - chopped ( I did not add this time)
• Green Chilli - 1 to 2 - to taste ( halved & vertically slit)
• Curry leaves - a few (roughly chopped)
• Oil- 1 tbsp
• Fennel Seeds - 1 tbsp
• Whole spices like - bay leaf, cinnamon,mace,cloves ( 1 or 2 of each - as required)
• Sambhar Powder - 1 tsp (I used store bought)
• Garam Masala - 1 tsp (i used store bought)
• Ground Spice Powder - 1  to 2 tbsp

For the Spice Powder :- 

• Red Chillis - 3 to 4
• White Sesame Seeds -  2 to 3 tbsp
• Coriander Seeds - 1 to 2 tbsp
• Cardamom - Seeds of 3 to 4 Pods
• Peanuts - a fistful

For Garnish :-

• Coriander leaves - finely chopped
• Ground Spice Powder - sprinkle it lightly

The ground spice powder can be made in large batch and stored in a clean container. This flavourful powder can find its way in to other curry preparations, rice varieties or even raitas !

How :-

For the spice powder, dry roast all the ingredients highlighted in blue and grind them to a fine powder. if you want you can also pass them through sieve for a very fine powder !

In a wok/Kadai/pan, warm the oil and let the fennel seeds crackle. Saute the whole spices for a few minutes and add the curry leaves, green chillis & chopped garlic. Stir fry it and let the garlic aroma waft all around ! At this point, tip in the green peas and after stir frying them for a few minutes, drop the onions to the pan and saute them well.If you want add tomotoes and let them cook for some time.Now add the cubed brinjal and mix well. Let the eggplants  cook well for a few minutes till it is soft & tender. Add sambhar powder & garam masala and let the mix absorb these spices well. If it gets too dry for comfort, add little water and cook well. Finally add the ground spice powder and give it a good mix. Tip in the cooked rice and toss till the brinjal peas & spice mix blends with the rice.
Garnish with greens and a little ground spice powder. Serve hot with choice accompaniments

Enjoy !
Linking it to Vardhini's Dish it Out - Brinjal & Garlic guest hosted by Sangee