Ingredients

• Long grain rice - 1 cup
• Tender Brinjals - 250 g
• Green Chillies - 3-4
• Small Onions - 1/2 cup peeled (frozen onions will do)
• Tomatoes - 3-4
• Oil - 3 tbsp
• Salt - to taste
• Turmeric Powder - 1/2 tsp
• Curry Leaves - a few
• Grind:
• Red chillies - 6
• Cloves - 2
• Cinnamon - 1/2 inch
• Garlic - 8 flakes
• Ginger - 1/2 inch
• Seasoning:
• Mustard seeds - 1 tsp
• Black Gram Dal - 1 tsp
• Bengal Gram Dal - 1 tsp

How to Make Violety Vangi Bhath

• Cook rice and spread over a broad basin to cool.
• Dice brinjals into small pieces and soak in salted water till it is ready to use.
• Slit green chillies into two.
• Grind the masala together into a fine paste.
• Cut tomatoes into fine pieces.
• Heat oil, add the seasonings with curry leaves, then fry green chillies and small onions for a few minutes.
• Add diced brinjals, tomatoes, ground masala paste, salt, turmeric powder and little water.
• Close the pan and cook on medium heat till brinjals become tender and the moisture has absorbed completely.
• Stir in between to prevent burning. Now add cooked cooled rice and fry for a few minutes.
• Serve hot, garnish with finely chopped cilantro.