Rice with Lemon Coconut and Eggplant (Vangibhat)
Source and licence
"Rice with Lemon Coconut and Eggplant (Vangibhat)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_with_Lemon_Coconut_and_Eggplant_(Vangibhat), revision 4513001), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_with_Lemon_Coconut_and_Eggplant_(Vangibhat)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513001
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 cups (480 ml) long-grain rice, cooked
- 2 ½ tsp salt
- 1 medium eggplant, peeled and chopped into ½-inch (1 cm) cubes
- Vegetable oil
- 2 tbsp whole coriander seeds
- 2 tsp yellow split peas
- ⅛ tsp cayenne pepper
- 1¾-inch (4 cm) stick of cinnamon
- 3 tbsp dried unsweetened coconut
- 2 tbsp lemon juice
- ¼ tsp turmeric
Method
- Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.
- Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.
- In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.
- In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.
- Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.
- In a small pot, combine the lemon juice, ½ teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.
- In a skillet, add the cooked rice and the eggplant and sauté with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve at room temperature.