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          Vangi Bhat (Eggplant Rice)
          By Dave DeWitt and Arthur Pais
          From A World of Curries
          Published by Little, Brown and Company
          Tamil Nadu, in India's southeast, is renowned for its
          vegetarian dishes. The Tamils are great rice eaters, and the
          grain is ever present in different guises at breakfast, lunch,
          and dinner.
          Ingredients Serves 4  Preparation

         * 2 fresh red          In a food processor or blender, grind
          chiles, such as       the chiles, coriander, asafoetida,
          serranos, seeds and   cinnamon, and cardamom into paste. Set
          stems removed         aside.
         * 2 tbsp. ground
          coriander             In a saucepan, boil the 2 cups water;
         * 1/4 tsp.             add the rice, mix well, lower the heat,
          asafoetida            and cook, covered, for 12 minutes.
         * 1/2 tsp. ground      Remove from heat and set aside.
          cinnamon
         * 1 tsp. ground        In a large saucepan, heat the Ghee or
          cardamom              oil over medium heat for 1 minute. Add
         * 2 cups water         the mustard seeds and, when they begin
         * 1 cup long-grain     to pop, lower the heat, add the dals,
          rice                  and cook for 1 minute.
         * 6 tbsp. Ghee or
          olive oil             Add the eggplant, 2 cups water, and
         * 1 tsp. mustard       spice paste. Mix well and cook, covered,
          seeds                 for 10 minutes over medium heat,
         * 2 tbsp. urad dal     stirring occasionally.
          (white split gram
          beans, available in   Add the rice, cashews, almonds, and
          Asian markets)        coconut, mix well, and cook, uncovered,
         * 2 tbsp. chana dal    for 3 to 5 minutes over medium heat.
          (dried split          Sprinkle a little water over the dish if
          chickpeas available   it becomes too dry. Add the salt and top
          in Asian markets)     with the cilantro or mint leaves before
         * 1 large eggplant,    serving.
          peeled and cubed
         * 2 cups water         Variations: --
         * 1/2 cup chopped
          cashews, preferably   Serving Suggestions: --
          raw
         * 1/2 cup slivered     Miscellaneous: --
          almonds
         * 1 cup freshly
          shredded coconut
         * salt to taste
         * 1/2 cup cilantro
          or mint leaves for    Search again.
          garnish

          Nutrition Info: --

          Course: Side Dish

          Meal: --

          Preference: --

          Type: Indian

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