Vangi Bath (Karnataka Spiced Aubergine Rice)
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Ingredients
- 300 g basmati rice
- 300 g aubergine, diced
- 1 onion, finely sliced
- 1.5 tbsp sambar powder
- 30 g desiccated coconut
- 40 g roasted peanuts
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 tsp tamarind paste
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 10.6 g
- Carbohydrate
- 67.2 g
- of which sugars
- 5.6 g
- Fat
- 17.8 g
- of which saturates
- 5.6 g
- Fibre
- 6.5 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions, then spread out on a tray to cool.
- 2
Heat the vegetable oil in a wide pan, add the mustard seeds, urad dal and roasted peanuts, and fry for 1-2 minutes until the peanuts are golden.
- 3
Add the onion and curry leaves, and fry for 6 minutes until softened.
- 4
Add the diced aubergine and ground turmeric, and fry for 8-10 minutes, stirring often, until the aubergine is tender.
- 5
Stir in the sambar powder, tamarind paste and desiccated coconut, and cook for 2 minutes more.
- 6
Fold the aubergine mixture through the cooled rice until evenly combined, and serve warm.
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