How to make Brinjal Pulao -
Vangi Bhaat.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Baby Brinjal, Rice (चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Brinjal Pulao checkout Kathrikai Bhaath. You can also find more Rice recipes like Vegetable Biryani Paella Marinera Imli Tilwale Chawal - SK Khazana Vegetable Biryani
Brinjal Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Brinjal Pulao Recipe
Baby Brinjal cut into four pieces 8-10
Rice boiled 1 1/2 cup
Oil 5 tablespoons
Split Bengal gram (chana dal) 1 tablespoon
Mustard seeds 1 teaspoon
Whole dry red chillies 6
Curry leaves 1 sprigs
Onions,sliced 2 medium
Green chillies,slit 4
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Salt to taste
Tamarind pulp 1 1/2 tablespoons
Masala powder
Black peppercorns 1 teaspoon
Whole dry red chillies 4
Fennel seeds (saunf) 1/2 teaspoon
Poppy seeds (khuskhus/posto) 1 tablespoon
Cloves 2
Green cardamoms 2
Method
Step 1
Wash and boil rice in plenty of water till three-fourths done. Drain well, mix two tablespoons of oil and set aside to cool.
Step 2
Cut brinjals into four keeping the stem intact. Soak chana dal for about ten minutes, drain and keep aside Heat two teaspoons of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.
Step 3
Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and soaked chana dal. Fry till well-roasted and light brown in colour. Add onions and sauté till it turns pink. Add green chillies and stir.
Step 4
Add brinjals and stir-fry on high heat till it is half done. Sprinkle turmeric powder, asafoetida and salt. Mix and add tamarind pulp.
Step 5
Add the masala powder and cook till brinjals are almost done. Mix the rice into this thoroughly and toss over high heat. Reduce heat, sprinkle two tablespoons of water, cover and cook till the rice is soft and completely cooked.
Nutrition Info
Calories : 1015 Kcal
Carbohydrates : 64.4 gm
Protein : 11.9 gm
Fat : 78.9 gm
Other : Fiber- 26.1gm
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