By Dr.Sirisha Potluri:
Ingredients:
Eggplants-5-6 medium sized ( used home grown)
Bell peppers- 8-10 purple &green ( from our garden)
4 cups of quick cooking brown rice ( got from Trader Joe’s)
4-5 red onions diced
5-6 green chili sliced ( optional)
Vangi bath masala 4-5 tablespoons
Turmeric 1 tablespoon
Masala made by blending, 4-5 tablespoons of freshly/ frozen coconut + 2 inches ginger + 6-8 medium spiced green chili!
Few curry leaves and 2 bunches of organic cilantro!
Instructions:
Cut veggies into big chunks and keep them ready
Rinse brown rice and kept it aside.
Heat a big thick bottom pan as shown in the pictures.
Add onions, green chili, curry leaves and bell peppers and sauté for 3-4 minutes, now add eggplant pieces and sauté them together.
Cover with lid and let all the veggies cook for 2-3 minutes.
While these veggies are cooking, boil the water needed for cooking brown rice. ( 1-3/4th cup for 1 cup of brown rice)
Now add turmeric, vangi bath masala and also coconut, green chili, ginger paste.
Let all these masalas coat the veggies.
Now add washed and rinsed brown rice.
Carefully add hot water in the pan and mix everything, let rice cook with veggies on high flame for 6-8 minutes, then reduce the heat and cover with a tight fitting lid.
In 5-10 minutes all the water will be absorbed by rice.
Add diced cilantro and off the stove.
Can add thinly diced power greens too at the end.
Decorate with more cilantro and cashews.
Tastes delicious served by itself or with soy yogurt raitha!
This is a great dish for potlucks and Holiday table!