Eggplant Masala Baath

Vankaya Masala Baath.

Indian baby eggplants are deep fried and mixed with home made spice powder. Oil is tempered with spices and eggplant mixture is briefly fried. Rice is steamed and then added to the eggplant mixture and briefly cooked. Serve the eggplant masala baath with raita.
Makes: around 3 Servings of Eggplant Masala Baath.

Ingredients:

Baby Eggplants 7 – 8
Rice 1 1/2 Cups
Salt to taste
Oil as required
Ghee 1/2 tsp

Masala:

Marathi Mogga 1
Star Anise 1/4
Coriander Seeds 1 1/2 tbsps
Whole Red Chiles 4 – 6
Cloves 1
Cinnamon 1 inch Stick

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a big pinch
Curry Leaves 8
Oil 1 tbsp

Method of preparation:

Remove stems, wash and chop the eggplants into small chunks.

Heat half a tsp of oil in a pan, add all masala ingredients in order.
When the mixture is aromatic, remove from heat.
Cool to room temperature and grind into fine powder.

Deep fry the chopped eggplant until they turn golden in color.
Strain the deep fried eggplant and mix it with the ground spice powder and salt.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.

In a heavy sauce pot or in a cooker, add ghee, rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When urad dal changes color, add the spiced eggplant mixture and fry for couple of minutes.
Slowly add the steamed rice and mix everything thoroughly.
Remove from heat and keep the pot covered for couple of minutes.
Serve eggplant masala baath with any raita of your choice.
Notes: Make sure to cook the rice right.

Suggestions: Adjust the spice with red chiles.
Variations: Also check egglant tindora masala rice.
Other Names: Eggplant Masala Baath, Vankaya Masala Baath.

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Carrot Rice

Carrot Annam.

Carrots are peeled and grated. Rice is steamed with couple of spices. A spice mixture is prepared with freshly roasted coriander seeds, red chiles etc. Carrot is cooked along with spice mixture and steamed rice until all the flavors come together.
Makes: around 3 Servings of Carrot Rice.

Ingredients:

Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1 Large
Coriander Seeds 1 tbsp
Sesame Seeds 1/2 tbsp
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

Method of preparation:

Peel and slice the onion.
Peel, remove ends, wash and grate the carrots.

Heat half a tsp of oil in a pan, add coriander seeds, broken red chiles and sesame seeds.
Fry till aromatic or until the coriander seeds change color.
Cool to room temperature and grind into fine powder.
Now add grated coconut and grind again and remove the masala mixture onto a bowl.

Wash rice under fresh water and strain the rice.
If using basmati rice, soak the rice in water for half an hour before straining.
In a heavy sauce pot or in a cooker, add ghee, cinnamon, cloves and bay leaf.
Fry briefly and add rice and few pinches of salt.
Fry for couple of seconds and pour 2 1/2 cups of water.
Bring to boil and cook covered till all the water is absorbed.

Heat oil in a pan on medium high heat, add cumin seeds and sliced onion and fry till it turns translucent.
Stir in grated carrot, add salt and cook covered for a minute.
Then stir in ground masala mixture and cooked rice.
Mix thoroughly, add a splash of water and cook covered for 2 – 3 minutes until rice absorbs all the flavors.
Then fry on high flame to evaporate any leftover moisture.
Serve carrot rice with any raita of your choice.
Notes: Make sure carrot and rice is cooked properly and make sure not to burn any of the ingredients while roasting.

Suggestions: If the rice is not cooked properly, put it back on heat, add a splash of water and cook covered till done.
Variations: Also garnish with chopped cilantro or with roasted nuts.
Other Names: Carrot Rice, Carrot Annam, Gajar Chawal.

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