Rice with Lemon Coconut and Eggplant (Vangibhat)

• 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

Ingredients for 3 servings (1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

2. 2

   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.

   Stovetop
3. 3

   In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.

   Stovetop
4. 4

   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.

   Stovetop
5. 5

   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.

6. 6

   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.

   Stovetop
7. 7

   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.

   Stovetop