Vangi Bhaat with Shengdana Amti

Instructions

1. 1

   Prepare Rice and Brinjals (Prep: 20 mins)

   • Wash the basmati rice under running water until the water runs clear. Soak it in 3 cups of water for 20-30 minutes.
   • While the rice is soaking, wash and cut the brinjals into 1-inch cubes. Immediately place them in a bowl of salted water to prevent oxidation and browning.
2. 2

   Cook the Rice (Time: 12-15 mins)

   • Drain the soaked rice. In a medium pot, bring 3 cups of fresh water to a boil.
   • Add the drained rice and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the rice is 90% cooked and all water is absorbed.
   • Turn off the heat and let it sit, covered, for 5 minutes. Then, gently fluff the rice with a fork and set it aside. This prevents the grains from breaking later.
3. 3

   Prepare the Vangi Masala (Time: 12-15 mins)

   • Heat oil in a large, heavy-bottomed pan (kadai) over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, raw peanuts, and curry leaves. Sauté for about a minute until the peanuts are lightly golden and fragrant.
   • Add hing and the finely chopped onion. Sauté for 5-7 minutes until the onions are soft and translucent.
   • Drain the brinjals completely and add them to the pan. Sauté for 4-5 minutes until they get a slight color and are partially cooked.
   • Reduce the heat and add turmeric powder, red chili powder, and Goda Masala. Stir well and cook for one minute until the raw smell of the spices disappears.
   • Add the tamarind pulp, jaggery, and salt. Pour in 1/4 cup of water, mix well, cover the pan, and cook for 5-7 minutes until the brinjals are fully tender and the oil starts to separate.
4. 4

   Combine and Serve (Time: 5-7 mins)

   • Add the cooked and fluffed rice to the brinjal masala in the pan, along with 2 tablespoons of grated fresh coconut.
   • Gently fold the rice into the masala, taking care not to break the grains. Ensure everything is evenly mixed.
   • Drizzle with ghee (if using). Cover the pan and cook on the lowest heat for 5 minutes (this process is called 'dum'). This allows the rice to absorb all the flavors.
   • Turn off the heat. Garnish with the remaining fresh coconut and chopped coriander leaves.
   • Serve hot with a side of plain yogurt, raita, or papad.