I drew inspiration for this recipe from another Chutney recipe posted by my friend. You can find her recipe here.
B is not a big fan of Eggplant. I am always looking for ways to incorporate it in our diet without him ewwing at it. Knowing his love for pulav style food, I decided to try this recipe. The core idea was to make it tangy and flavor it enough so that the eggplant doesn't play the main character.
1. Eggplant - I used the big fat one. 1/4th of it. Diced into cubes
2. Mango - 1/2 a medium. Shredded
3. Basmathi Rice - 1 cup
4. Onion - 1 medium- well chopped
5. Green chilli - 2 for taste/flavor
6. Mustard - 1 tsp
7. Salt to taste
For spice powder:
1. Dhania - 1 tbsp
2. Jeera - 1 tbsp
3. White sesame seeds - 1 tsp
4. Curry Leaves - 4 to 5 nos
5. Asafoetida(hing) - 1 pinch
6. Vendiyam - 1 tsp
7. Peanuts - 1/4th cup
8. Gingelly oil - 1 tsp
9. Bengal Gram Dhal - 1 tbsp
10. Red Chillis - 3 to 4 nos (spicy)
Method de Preparation:
1. Heat gingelly oil in a tava. Add the raw ingredients for the spice: Bengal Gram dhal, vendiyam, hing, dhania, jeera, red chillis, white sesame seeds, curry leaves and fry well. After the lentils turn slighly orange, add the peanuts and fry. The peanuts need to turn slightly brown. Remove from flame and cool
2. Meanwhile, you can cook the basmathi rice in the rice cooker. I use 3/4th cup of water for 1 cup of basmati rice. The rice needs to be cooked to end as separate grains (mushy rice wouldn't suit).
3. While the spice mix is cooling, heat some vegetable oil, add mustard and let it splutter. Add the minced onions and fry until transparent. Add the mango and eggplant pieces and cook on low flame. You can add just a little bit of water. Keep the vessel cover so that the vegetables cook just in steam.
4. While the veggies are cooking, grind the spices into a dry powder. The powder can be coarse.
5. Now, time to relax till the eggplant and mango veggies are cooked. Usually about 15 mins tops. Make sure that all the water is evaporated and the veggie mix is slightly dry. Once the veggies are cooked, you are ready to mix them all for a fantastic bagala bath
6. In a serving bowl, put a layer of cooked basmati rice, add the cooked veggies on top, sprinkle salt to taste and add the dry spice powder. Mix well. Continue to do this for the rest of the basmati rice you have. If you want a spicer bagala bath, just add more of the dry spice powder.
7. Decorate with some curry leaves. Your yummy, tangy bagala bath is ready to be enjoyed! This can be served with cucumber raita.