Vangibhat (eggplant rice with coconut and lemon)

Time: 1 hour4 servingsapprox. 460 kcal / serving (estimated)approx. 9 g protein / serving

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Sprinkle the eggplant cubes with 1 tsp salt, toss well, and let sit for half an hour, then rinse quickly and drain.
Heat 1 tbsp oil in a pan, add the coriander seeds, split peas, and cinnamon, and toast until darkened, then transfer to paper towels.
In the same pan, toast the coconut until golden, and transfer to paper towels.
In another pan, fry the eggplant in a little oil until softened and lightly browned.
Grind the toasted spices into a fine powder in a mortar or coffee grinder.
In a small pot, bring the lemon juice, ½ tsp salt, turmeric, and 2 tbsp water to a boil, and simmer for 3 minutes.
In a pan, toss the cooked rice with the fried eggplant in a little oil, then add the spice powder and the lemon mixture, mix well, and serve at room temperature.

Source: Wikibooks Cookbook – Rice with Lemon Coconut and Eggplant (Vangibhat) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.