Vangibath - Brinjal / Small Eggplant rice

This masala rice is amazingly flavorful. The key spice is Mysore Moggu or Star Anise which gives this unique flavor to this rice.

For the masala:
Oil - 1 tbsp
Channa Dal - 1/2 cup
Coriander seeds (Dhania) - 1/2 cup
Red Chilli - 12
Black peppercorns - 1 tsp
Cloves - 15
Mysore Moggu or Star Anise - 2
Fenugreek seeds (Methi) - 1 tsp
Hing - 3 pinches

For the Vangibath:
Rice - 2 cups
Masala - 1/2 cup
Cut small purple brinjals / eggplants - 3 cups
Peanuts - 1/2 cup
Shredded coconut - 1/2 cup
Tamarind pulp - 1 tbsp
Coriander leaves - 1/2 cup
Oil - 3 tbsp
Mustard seeds - t tsp
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Salt - to taste

1. In a pan, heat the oil and add channa dal, coriander seeds, chilli - fry them till the dal is reddish. Make sure it is not burnt.
2. Then add the rest of the ingredients and fry them for 3 minutes.
3. Once all the ingredients are well roasted, keep it aside for it to cool down
4. Grind the dry ingredients - this makes about a cup of masala.
5. Cook the 2 cups of rice with 6 cups of water - do not overcook the rice.
6. In a pot, heat the oil.
7. Once the oil is hot, add mustard seeds and let the seeds splutter.
8. Add curry leaves and fry it in the oil for a minute. Now add the peanuts and fry them till they are well done.
9. Now add the cut brinjal, turmeric powder, salt to the pot, mix gently and cover the pot to let the brinjals cook.
10. Once the brinjals are almost done, add the tamarind pulp and let it cook for 3 minutes.
11. Now add the ground masala and coconut to this and let it cook for 2 minutes.
12. Finally add the cooked rice to this and gently mix the rice and masala. Check the salt and garnish this with coriander leaves.

The Vangibath is eaten with a raita.