RCI-BF.001.0026.001
Vangibhat
Vangibhat from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (480ml) long-grain rice2 cupscooked
- salt2-1/2 teaspoons
- eggplant1 mediumpeeled and chopped into 1/2-inch (1cm) cubes
- vegetable oil1 unit
- whole coriander seeds2 tablespoons
- yellow split peas2 teaspoons
- cayenne pepper1/8 teaspoon
- -inch (4cm) stick of cinnamon1 3/4 unit
- dried unsweetened coconut3 tablespoons
- lemon juice2 tablespoons
- turmeric1/4 teaspoon
Method
1
Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour.
2
Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.
3
In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.
4
In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.
5
Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.
6
In a small pot, combine the lemon juice, 1/2 teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.
7
In a skillet, add the cooked rice and the eggplant and saute with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve.