Eggplant Peanut rice (Vangibath)

Eggplant is one of the vegetable which is not a favorite for many . Its because it has a different and distinct flavor and tastes bitter when overcooked .But when cooked perfectly, it will be one of your favorites. This is my signature dish which I have made with eggplant and freshly roasted spices and peanuts. It is different from the usual Vangibath( eggplant rice) , its is very aromatic and peanuts gives a rich and distinct flavor which also balances the spice from the red chillies and other roasted spices.

Ingredients

1 big eggplant/6-10 brinjals- chopped
1.5 cups- rice
1 medium onion- chopped
1-2- tomato chopped
1-2 tsp- ginger garlic paste
¼ tsp- turmeric powder
½ bunch coriander leaves- chopped(garnish)
3-4 tsp – olive oil
salt to taste

Spice blend

1 tsp- cumin
2 tsp- coriander seeds
3-4 – red chilli
5- peppercorns
1- small cinnamon stick(optional)
1 -clove(optional)
1- star anise(optional)
15-20-groundnuts

Directions

Cook rice in excess water(5-6 cups) till its ¾ or almost cooked and drain out the water using sieve.(This method makes sure rice cooks perfectly but u can cook in other ways).
Cool rice on a plate with little oil on it, so it does not stick to each other.
In a pan, heat some oil and add chopped onions and fry its turns light brown.
Now add the ginger garlic paste and keep stirring for a min.
Add the chopped tomatoes with little turmeric and salt and saute for 2-5 mins till the tomatoes gets cooked and softened.
Meanwhile cut the eggplant/brinjals in bit size pieces (chopping them ahead with oxidize it ,ie will turn brown).
Add the cut eggplant to the pan and saute it and close it with lid.( no need to add water as it gets cooked in own moisture)
Allow it to cook for 5-10mins in medium flame .
Simultaneously dry roast all the spice mixture .( roast coriander seeds and groundnuts separately as it will take longer to roast)
Grind all the spices(except groundnut) in blender .
Once all the spices are finely ground , then add the groundnuts and pulse till it becomes powder.( do not over grind them, else the groundnuts releases its oil and becomes a paste).
Add the ground spice blend to eggplant masala and stir it.
Add the cooked rice and mix it well.
Garnish with coriander leaves and its ready to be served with raitha .

Benefits of Eggplants:

The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.
Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection
Eggplant has been used as a cholesterol lowering agent, and there are some studies to support that claim.
The potassium level also plays a vital role in regulating the blood pressure of the body.
For those of you who are planning to go easy on your diet and lose some extra weight, you can opt for eggplants as they are very low in calories and also have high moisture content. Hence, brinjal or eggplants can be safely and effectively used to control obesity.
Eggplants are also used to reduce glucose levels of type II Diabetes. This is attributed to the fact that the vegetable contains low levels of carbohydrates and high fiber levels. In fact, the vegetable is regarded as a natural method of controlling diabetes