Vangi Bhaat\ Brinjal Rice

As I had mentioned in my earlier posts, our house owner has a lovely garden with lovely fresh vegetables.

After moving to Sydney, I am on my way of becoming a typical house wife. I usually pack lunch box for my dear hubby. Today morning when I got up, I was not sure what to prepare. So I just took a small stroll to our garden hunting for some fresh veggies. Found a lovely eggplant to prepare the yummy Vangi Bhaat.

This is a very simple recipe of Vangi Bhaat or Brinjal rice. The original Vangi Bhaat is prepared with a lot of ingriedients. This is my version of vangi bhaat which is very easy and can be quickly packed for lunch boxes. And trust me, its really delicious.

Ingriedients:
1 big Egg Plant \ Brinjal
1 cup rice
1 onion  - finely chopped

Garam Masala - 1 teaspoon
Roasted peanuts - 2 tablepoon

Oil
Water
Salt

Procedure:
1. Wash the rice and cook it in a pressure cooker with a pinch of salt. Keep it aside.
2. In the mean time, chop the egg plants into small cubes.
3. In a pan, pour 2 tablespoon oil, add the the chopped onions and the roasted peanuts with a pinch of salt.
4. Once the onions become golden brown, add the chopped egg plant and let it cook for around 3-4 minute.

7. Next add the garam masala and fry for some time.
8. Finally add the cooked rice and mix well.
9. Add sufficient salt.

Serve the hot Vangi Bhaat with pickle and papad.