Cookbook:Rice with Lemon Coconut and Eggplant (Vangibhat)
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- 2 cups (480 ml) long-grain rice, cooked
- 2-1/2 teaspoons salt
- 1 medium eggplant, peeled and chopped into 1/2-inch (1cm) cubes
- vegetable oil
- 2 Tablespoons whole coriander seeds
- 2 teaspoons yellow split peas
- 1/8 teaspoon cayenne pepper
- 1 3/4-inch (4cm) stick of cinnamon
- 3 Tablespoons dried unsweetened coconut
- 2 Tablespoons lemon juice
- 1/4 teaspoon turmeric
This great Indian dish should be served at room temperature.
- Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.
- 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.
- In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.
- 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.
- 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.
- 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.
- 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.