Vangi Bhath (Eggplant Rice)

Indian dishes are one of the few items we often enjoy when eating out, but are intimidated to make at home. Outside of the occasional curry, we normally “leave it to the experts” when it comes to this cuisine. It is unfortunate because the food is so delicious. Inspired by this recipe and eager to challenge ourselves a little, we decided to adapt it. I’m really glad we did.

This “rice” recipe with cauliflower is a filling, and somewhat sweet, dish. I was surprised by the many flavors—in a good way. We hope you will enjoy this recipe. It would certainly pair well with curry or any other grilled meat, if you’re especially hungry.

Ingredients
goda masala
1 bay leaf
2 tsp coriander seed
1 dry red chili
1 1/2 Tbsp shredded coconut
1 tsp cumin seed
3 cloves
1″ piece of cinnamon (or about 1/2 tsp ground cinnamon)
1/2 tsp caraway seed
1 tsp white sesame seed
4 black peppercorns

everything else
2 Tbsp avocado oil
3/4 tsp mustard seed
3/4 tsp cumin seed
3C cauliflower rice
3C eggplant, diced
1/2 tsp turmeric powder
1 Tbsp coriander leaves (cilantro), chopped
1 green chili, diced
1 medium onion, finely chopped
1 tomato, chopped
7 curry leaves
15 raw cashews
1 Tbsp shredded coconut

Method

Dry roast the spices for the goda masala on a low flame for 2-3 minutes or until aromatic. Meanwhile, soak the eggplant pieces in a bowl of salt water for 15 minutes. Drain and set aside.

Add the 1 1/2 Tbsp shredded coconut and sesame seeds. Stir and continue roasting until coconut is golden brown.

Set aside to cool completely. Once cooled, grind the spice and coconut mixture to create the goda marsala. Set aside 2 to 3 tsp to be added to the cauliflower rice. (Store the remaining goda masala in your refrigerator for future use.)

Heat oil in a large, deep skillet over medium-low heat. Add the mustard seeds and cumin seeds, and cook until they begin to “sputter” or “pop.”

Then add the onions. Sauté until they are translucent.

Add the curry leaves and green chilis. Stir for about 30 seconds.

Toss in the eggplant and turmeric; mix and sauté for 3 to 4 minutes.

Add cauliflower rice, tomato, and goda masala. Mix everything well and let it cook for 8 to 10 minutes, stirring occasionally. Meanwhile, toast cashews over medium low in a small pan until they are slightly browned.

Add the cashews, coriander leaves, and 1 Tbsp shredded coconut to your large skillet and mix.

Serve and savor!

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Vangi Bhath (Eggplant Rice)

Servings: 4-6
Time: 1 hour
Difficulty: moderate
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Method

1. Dry roast the spices for the goda masala on a low flame for 2-3 minutes or until aromatic. Meanwhile, soak the eggplant pieces in a bowl of salt water for 15 minutes. Drain and set aside.

2. Add the 1 1/2 Tbsp shredded coconut and sesame seeds. Stir and continue roasting until coconut is golden brown.

3. Set aside to cool completely. Once cooled, grind the spice and coconut mixture to create the goda marsala. Set aside 2 to 3 tsp to be added to the cauliflower rice. (Store the remaining goda masala in your refrigerator for future use.)

4. Heat oil in a large, deep skillet over medium-low heat. Add the mustard seeds and cumin seeds, and cook until they begin to “sputter” or “pop.”

5. Then add the onions. Sauté until they are translucent.

6. Add the curry leaves and green chilis. Stir for about 30 seconds.

7. Toss in the eggplant and turmeric; mix and sauté for 3 to 4 minutes.

8. Add cauliflower rice, tomato, and goda masala. Mix everything well and let it cook for 8 to 10 minutes, stirring occasionally. Meanwhile, toast cashews over medium low in a small pan until they are slightly browned.

9. Add the cashews, coriander leaves, and 1 Tbsp shredded coconut to your large skillet and mix.