Recipes
veg
vangi masala bath or eggplant rice
By Harini Thaninki
⏳ Prep Time: 20 minute
28 Oct 2019
2019-10-28T21:49:48.000Z
4.24
Nutritional Overview
Calories
424 kcal
Protein
8 gm
Carbs
71 gm
Fats
12 gm
Ingredients
Egg plant 200 grams
Ghee 10grams
Usual tempering or tadka
Whole garam masala 2 tbsp
Salt to taste
Red Chili powder 1 tbsp (optional)
Coriander powder 1 tbsp
Coconut fresh shredded 2 tbsp (optional)
Turmeric powder a pinch
Sesame seeds 1 tbsp (optional)
Method
Step 1
Cook rice with water
Step 2
Mean while add ghee to pan add desired tempering, turmeric powder and salt
Step 3
If one was adding coconut and sesame seeds can add now
Step 4
Add the egg plant shredded in to pieces sort it for two minutes so that turmeric, salt and ghee should be spread evenly to all the eggplant pieces
Step 5
Place a lid let it cook for few minutes until the eggplant pieces get half cooked
Step 6
Now remove the lid add the remaining ingredients like whole garam masala,red chili powder and coriander powder add some water let it cook thoroughly and make sure all the water evaporates
Step 7
When it is done add cooked rice to the eggplant gravy and mix it well
Step 8
And the vangi masala bath is ready to taste
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