Rice with Lemon Coconut and Eggplant (Vangibhat)
India
Published method, 7 steps.
Ingredients
- 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