Cookbook:Rice with Lemon Coconut and Eggplant (Vangibhat)

Cookbook | Ingredients | Recipes | Cuisine of India


  • 2 cups (480 ml) long-grain rice, cooked
  • 2-1/2 teaspoons salt
  • 1 medium eggplant, peeled and chopped into 1/2-inch (1cm) cubes
  • vegetable oil
  • 2 Tablespoons whole coriander seeds
  • 2 teaspoons yellow split peas
  • 1/8 teaspoon cayenne pepper
  • 1 3/4-inch (4cm) stick of cinnamon
  • 3 Tablespoons dried unsweetened coconut
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon turmeric


This great Indian dish should be served at room temperature.

  1. Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.
  2. Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.
  3. In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.
  4. In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.
  5. Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.
  6. In a small pot, combine the lemon juice, 1/2 teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.
  7. In a skillet, add the cooked rice and the eggplant and saute with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve.