Vaangi Bhaat - Indian style

Vaangi Bhaat

(serves 3-4; prep and cooking time: approximately 1 hour)

Vaangi Bhaat

Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants

For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste

For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro

Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.

Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.