Vangi Bath / Brinjal Rice/ Kathirikkai Sadam

I have to do something with the Eggplants sitting in the fridge, before it goes to trash. Other than usual curryies and subzis Vangi bath answers two problems, what for lunch?and What is the side dish? Its a good lunch menu and it tastes nice without any heavy side dish. So for today's lunch i prepared this rice. 
It can be prepared in a jiffy if you have the malasa powder given below comes handy. You can prepare this and store it in fridge in a air tight container for 2 to 5 days. It stays fresh. 

Ingredients:

Brinjal / Eggplant - 4 numbers
Onion -1/2 of big
Rice - 1 cup 

For Masala:

Chana dal - 2 tsp
Urad dal- 1 tsp
Dhaniya - 1 tsp
Red chilli - 4 to 5 
Shredded coconut - 1 1/2 tbsp
Sesame seeds - 1 tsp
Peanuts - 4 to 5 
Hing - a pinch
Turmeric - a pinch

For Tempering :

Oil - 1 tbsp
Urad dal - 1 tsp
Green Chlli - 1 slitted 
Curry leaves - 3 to 4 
hing - a pinch

Method:

Cook the Rice and keep aside. Make sure its fluffy and not sticky.
Fry the ingredients given for masala without oil except coconut and sesame seeds. Switch off the stove, add the coconut and sesame seeds and fry for few min in the heat. Cool down the mix and grind it to fine powder. 
Chop the eggplants in lengthwise (or in the desired shape). 
In a heavy bottom pan add 1 tsp oil, add the chopped eggplants and a pinch of salt and cook till it get soft and fried little bit.

Remove the eggplants and keep side.
In the same pan add 1 tbsp oil and mustard seeds, once it splutters add urad dal, hing and curry leaves, green chilli and fry of few seconds.
Chop the onion in lengthwise and toss into the pan. Fry till it turn brown.

Now add the cooked eggplants, salt and fry for a minute.
Add the grounded powder and mix well.

Add the rice and mix all, till they get combined. Adjust salt.

Remove from heat and serve hot with Raita or chips. Pachadi goes well with this recipe.

Kathirikai Rasavangi

Rasavangi is nothing but the combination of sambar and kootu. It’s a very common dish in Brahmin household. Easy to prepare and less time consuming. Pumpkin can be replaced with Brinjal. If using pumpkin reduce the cooking time as they have the tendency of turning mushy quickly.

Ingredients:

Kathirikai / Brinjal – 5 numbers

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Tamarind – 1 big gooseberry size

Salt

Oil – 1tbsp

For grinding:

Coriander seeds - 1½ tbsp.

Chana dal – 1 tbsp

Red chilli – 5 numbers

Coconut shredded – 3tbsp

Hing – ¼ tsp

Oil – ½ tbsp

For tempering:

Mustard seeds – 1 tsp

Urad dal – 1tsp

Curry leaves – 2, 3 leaves

Oil – 1tbsp

Hing – ¼ tsp

Method:

Wash and cut the brinjals lengthwise.

Cook the toor dal and keep aside.

Heat oil in a pan. Add the brinjals and fry for few minutes.

Make a thick puree out of tamarind and pour it to the fried brinjal.

Add salt and turmeric to the brinjal and cook for 5min in low flame.

In the meantime fry the coriander seeds, chana dal, hing, redchilli, coconut in ½ tbsp oil.

Cool down and ground them to fine powder.

Add the cooked toor dal to the brinjal and cook for few minutes.

Add the grounded powder give a quick stir and remove from the fire.

Do tempering and pour it to the rasavangi.

Serve hot the kathirikai rasavangi with hot white rice.

Try with roti/chapatti.

Kathirikkai / eggplant gotsu

Gotsu is the common side dish for pongal. Hot pongal and gotsu is a very perfect combination for breakfast. If you add vada to the menu, it’s more than haven. Gotsu can also be done without egg plant.

Ingredients:

Egg plant – 4 small

Onion – 1 medium

Tomato – 1 ½ (make puree)

Tamarind puree – ¼ cup

Salt to taste

Turmeric – ¼ tsp

Chopped coriander – 1tsp

For tempering:

Mustard seed – ¼ tsp

Oil – 1tbsp

Urad dal – 1tsp

Curry leaves – 1tbsp

Green chilli – 1 big

Method:

Cut the eggplants into long pieces.

Pressure cook them adding little salt and turmeric. (1 or 2 whistle)

Heat oil in a pan, add the tempering ingredients and fry.

Add onion and fry till golden brown following pressure cooked eggplant.

Now add the tamarind puree with turmeric and salt.

Make them boil for 5 to 7 min.

Add the tomato puree and boil for 5 min (If the gravy looks thick add little water).

Add chopped coriander and remove from the heat.

It’s ready to serve.

Tips: Try this with toasted bread it will taste great. If you make them little thick, place between breads as sandwich.  Nice combination for roti too.

Kathirikkai/ Eggplant thokku

Thokku is more similar to chutney, the difference is they can be stored for a week or more as we add little more oil to it. And it also serves as a rice mix. If you love curd rice then this thoku is a perfect side dish. Good side dish for idly, dosa too.

Ingredients:

Eggplant cut into pieces – 1 cup

Small onion – ¾ cup

Red chilli – 8 to 10

Tamarind – small lemon size (make thick puree soaking in warm water)

Oil – 3tbsp

Salt to taste

Method:

Heat oil in a heavy bottom pan.

Add eggplant and fry for few min till they turn golden brown and leaves oil.

Remove them and place it in a separate bowl.

Add small onions and red chilli to the oil and fry till they turn golden brown.

Remove from pan, cool down the mixture.

Blend onion, red chilli, eggplant along with tamarind puree and salt.

Add it to the remaining oil and sauté for 1-2 min.in low heat.