Vangi Bhath

Ingredients

Method

1. 1

   Cook the Rice

   Cook the soaked rice with 450ml water, salt, and ghee in a pressure cooker for 2 whistles or an electric cooker until fluffy. Spread the cooked rice on a large wide plate (parat) immediately to cool, ensuring the grains remain separate and do not mush together. Drizzle a teaspoon of oil over the rice to prevent sticking.

2. 2

   Roast the Spices

   In a heavy-bottomed pan, dry roast chana dal and urad dal on medium-low heat until they turn golden brown and aromatic. Add coriander seeds, cinnamon, and Marati Moggu, stirring constantly for 2 minutes. Finally, add the dried chillies and desiccated coconut, roasting for just 30 seconds until the coconut smells toasted; remove and cool.

3. 3

   Grind the Pudi

   Once the roasted spices have cooled completely, grind them in a dry spice jar to a slightly coarse powder. Avoid grinding to a very fine flour; a bit of texture helps the spice mix cling to the brinjal wedges. Keep this Vangi Bhath Pudi aside in an airtight container if not using all of it.

4. 4

   Temper the Oil

   Heat 3 tablespoons of oil in a large kadai over medium heat. Add mustard seeds and wait for them to splutter completely, then add urad dal and cashew nuts. Fry until the cashews turn a pale golden color and the dal is crisp, taking care not to burn them.

5. 5

   Sauté the Brinjals

   Add the curry leaves and the sliced brinjal wedges to the kadai. Sprinkle turmeric and a pinch of salt; stir well to coat the vegetables in oil. Cover and cook on medium-low heat for 6-8 minutes, stirring occasionally, until the brinjals are tender but still hold their shape.

6. 6

   Integrate Flavors

   Add the tamarind paste and jaggery to the cooked brinjals. Stir in 2.5 to 3 tablespoons of the prepared Vangi Bhath Pudi. Cook for another 2 minutes until the raw smell of tamarind disappears and the oil starts to separate from the spice paste.

7. 7

   Fold in the Rice

   Add the cooled rice to the brinjal mixture in batches. Using a flat spatula, gently fold the rice into the masala using a 'cut and fold' motion to avoid breaking the grains. Ensure every grain is coated in the dark, aromatic spice mix.

8. 8

   Final Steam

   Adjust salt if necessary and cover the pan with a lid. Let it sit on the lowest possible heat (dum) for 3-4 minutes. This allows the rice to absorb the tartness of the tamarind and the heat of the spices thoroughly.

9. 9

   Garnish and Rest

   Turn off the heat and garnish with freshly chopped coriander leaves or a sprinkle of fresh grated coconut. Let the dish rest covered for at least 10 minutes before serving, as the flavors intensify as it cools slightly.