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Rice with aubergine, coconut and cashews
- Serves
4
- Difficulty
Medium
Published 2017
This recipe, Vangi Bhat, is from the coastal state of Karnataka where people generally eat a range of vegetarian and seafood dishes cooked with coconut. This makes a delicious and substantial vegetarian main course. Serve with cucumber raita for a balanced meal.
Ingredients
225 g 8 oz 1 cup 1<
Method
Wash the rice until the water runs clear. Soak in a bowl of cold water for 20 minutes and leave to drain in a sieve (strainer).
Cut the aubergine into quarters lengthways, then cut each quarter into 1cm/½in chunks. Soak in a bowl of cold salted water for 15–20 minutes, then rinse well.
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I found this was a tiny bit oily but pretty easy to make. I toasted the cashews before adding them to the dish. Extremely mild and probably works well to temper a more fiery curry. Would be good for people who don't like a lot of heat in their food. I love the way my husband always seems to end up with the whole spices on his plate! :D
I am always on the look out for a recipe to use the one aubergine that I often get in my veg box. This one looked a bit different. It was easy to make and I was very happy with the results. The aubergines were soft and the dish mildly spicy. Served with cucumber raita as recommended.
I am so happy to hear that my recipe has worked out to your satisfaction. Keep cooking!