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NUTRITION INFORMATION PER SERVING:

Calories: 134; Total Fat: 3 g (Saturated Fat: 0.5 g); Carbohydrate: 22 g; Protein: 5 g; Fiber: 3 g;

Sodium: 247 mg

GF

Eggplant Rice Pilaf

Vangi Bhat

PREP: 10 minutes

COOK: 20 minutes

MAKES: 6 servings

SERVING SIZE: 1 cup

When my daughter first ate this rice dish at our friend Simi’s house, she asked me to make it at home. Simi graciously shared her recipe. The eggplant and chana dal spice mixture give it a unique flavor and texture. If you prefer, try it with spinach instead of eggplant.

1 cup long-grain rice

2½ cups water, divided

1½ teaspoons salt, divided

½ pound eggplant or Japanese long eggplant

¼ cup canola or vegetable oil

½ teaspoon mustard seeds

8-10 curry leaves

1 cup onion, cut into 1-inch dice

4 tablespoons vangi bhat masala (at right),

or purchased

¼ cup roasted cashews or peanuts, optional

1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes. Drain the water.

2. In a small saucepan, combine drained rice, 2 cups of water, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is fully cooked. Fluff with a fork. Cool rice slightly.

3. Cut the eggplant into 1-inch cubes just before cooking, as they turn brown very quickly. Set aside.

4. Heat oil in a large nonstick fry pan on medium-high heat. Add mustard seeds, cover with lid to keep mustard seeds from popping out, and cook for a few seconds, until mustard seeds stop popping. Add curry leaves and cook for a few seconds. Add onion and fry 2 to 3 minutes until golden brown. Add eggplant and fry for 5 minutes. Add the remaining ½ cup water and ½ teaspoon salt. Cover with lid and simmer for 5 to 7 minutes until eggplant is tender.

5. Add vangi bhat masala. Stir well to coat the eggplant. Remove from heat.

6. Fluff cooled rice with a fork and add to the eggplant mixture. In a lifting and turning motion, carefully mix rice and eggplant mixture (avoid breaking the rice).

7. Transfer to a serving platter and garnish with roasted cashews, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 247; Total Fat: 10 g (Saturated Fat: 1 g); Carbohydrate: 35 g; Protein: 5 g; Fiber: 3 g;

Sodium: 587 mg

VANGI BHAT MASALA

MAKES: ¾ cup

½ teaspoon canola or vegetable oil

½ cup (split, hulled) chana dal

¼ cup (split, hulled) urad dal

4 dried red chiles, or to taste

1 tablespoon coriander seeds

6 cloves

1 1-inch cinnamon stick

1. In a small fry pan, heat oil on medium heat. Add dal, red chiles, coriander seeds, cloves, and cinnamon stick. Stirring frequently, roast for 3 to 4 minutes until the dals turn golden brown. Transfer to a plate and cool.

2. Grind in a spice grinder or a small blender jar to a coarse powder. Store in an airtight container.

GF, LF

Tamarind Rice Pilaf

Imli Chawal

SOAK TIME: 15 minutes (optional)

PREP: 10 minutes

COOK: 40 minutes

MAKES: 8 servings

SERVING SIZE: ½ cup

This is a southern Indian specialty served on special occasions. It is best enjoyed at room temperature. Making your own tamarind masala takes time but is well worth the effort. Once you make it, it will keep for up to six months. If you love the recipe, as I do, double the tamarind masala and mix it with leftover rice anytime for a quick meal.

1 cup long-grain rice

2 cups water

¼ cup tamarind rice masala (at right), or

purchased

2 tablespoons cilantro, chopped

3 tablespoons roasted Spanish peanuts

1 tablespoon coconut, finely grated, optional

1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes. Drain the water.

2. In a small saucepan, combine drained rice and water. Bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is cooked.

3. Fluff the rice with a fork and spread in a serving tray. Let cool to room temperature.

4. Add tamarind rice masala and mix into rice using a gentle lifting and turning motion. Avoid breaking the rice. If necessary, you may need to use