Rice with Lemon Coconut and Eggplant (Vangibhat)
Vangibhat is an eggplant rice from southern India that gets its character from a freshly ground blend of toasted spices. Coriander seed, split peas and cinnamon are darkened in oil, then ground together with golden coconut and stirred through the rice. A small pot of simmered lemon juice and turmeric adds sourness and color. Because it is served at room temperature, it works well for packed lunches and buffets.
Instructions
Put the eggplant in a large bowl and toss it with 1 teaspoon of the salt. Leave it for half an hour, then rinse lightly and let it drain.
Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander seeds, split peas, cayenne and cinnamon, and stir well. When the spices have darkened, lift them out onto a plate lined with a paper towel.
Fry the coconut in the same pan, stirring constantly, until it turns golden brown. Move it to the paper towel with the spices.
In a second skillet, sauté the eggplant with as little oil as you can manage until it is cooked through and has turned a dark, bruised brown. Set it aside and keep it warm.
Grind the dried spices, coconut included if you like, to a fine powder in a mortar. A well-cleaned coffee grinder works as a substitute.
In a small pot, combine the lemon juice, ½ teaspoon of salt, the turmeric and 2 tablespoons of water. Bring it to a boil, then lower the heat and simmer for 3 minutes.
In a skillet, sauté the cooked rice and eggplant together with very little oil, mixing well. Let the mixture cool, then stir in 2 more tablespoons of vegetable oil. Add the coconut-spice mixture and the lemon mixture, mix well, and serve at room temperature.
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