Vangibhat

Ingredients:

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

Preparation:

This great Indian dish should be served at room temperature. It's not hot,
but it is spicy.

Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix
well and allow to sit for half an hour.

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.

In the same pan, fry the coconut, stirring constantly. When it turns a
golden-brown, remove and place on the paper towel.

In another skillet, saute 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.

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.

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.

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.