Indian Feast: Meal 1

Maya and her boyfriend Brian came down to San Diego last Thursday for Neuroscience 2010. The convention hosted a whopping 40,000 nerdy scientists for a entire week. Wow.

But honestly, who cares?

What I did care about was the Indian storm Maya promised to cook up. And for the record:

She delivered. Boy did she deliver.

Let's start with Thurs night. No cooking ensued Thurs night (because really, what kind of host puts her guests to work cooking so soon after arrival?). Instead, I took them to Palomino's for some delicious Mexican food. Badge was absent because he was in Ohio for a business meeting (followed shortly by a quick trip to see Riley at Ohio State where he lived it up like a freshman again). I managed to eat my entire plate because I somehow ran 6 miles that day (go me!).

On Friday night, we made Vangi Bath which translates to Eggplant Rice. Apparently this is food you would only find in the village. In fact, Maya was fairly certain her mother would be appalled to know she was feeding this to us, but nonetheless it's one of her favorites things to eat, so thus worth sharing.

First, we revealed Maya's Aunt's super secret blend of Vani Bath powder. What's in it? Who cares!


Next, we observed Maya's strangeness.

Yes, she's a freak.


The main ingredients for this dish are eggplant, potatoes, onions, and rice.


As I've learned with any Indian cooking, you first heat your spices in oil. Into the pan went whole cumin, whole mustard seed, chili powder, tumeric, and 2 bay leaves (Maya would have preferred curry leaves). Next went 1 diced onion. Sautee until medium golden brown.


Add 3 medium potatoes, chopped into 1/2 inch cubes, skins on. Add 1 tsp salt.


Here's the happy couple slaving away over my meal muahahahaha.


Oh yes, back to the food. Cut eggplant into 2 inch strips. Add to pan and cook all the way through.


Unfortunately, my pan wasn't big enough so we sauteed the eggplant separately and then combined later with the onions and potatoes.


Once combined, add a little butter, about 1 1/2 tsp.


And then, it was time.

TIME FOR THE VANGI BATH POWDER!! AHHHHHHHH!!


Cool. Add a lot. Like 1/4 cup lot. Then add 1/2 cup water or enough to coat bottom and moisten. Finally, add 3 cups cooked rice and stir. Moisten with more water as necessary. Maya described the desired consistency as wetter than fried rice.

Beautiful!


Fred was kind enough to fetch us some glasses of white wine.


Eaten with yogurt, this made a great meal. Hearty and satisfying. I can definitely see myself making this on a random weekday night.



Vangi Bath (Eggplant Rice)
Courtesy of Maya

3 cups cooked jasmine rice
1 tsp whole cumin
1 tsp whole mustard seed
1/2 tsp chili powder (original recipe had 1 tsp but its pretty spicy, reduced to half)
1/2 tsp tumeric
6-10 curry leaves or 2 bay leaves
oil to sautee
1 onion
3 medium red potatoes
5 medium eggplants
1 tsp salt

Dice 1 onion. Saute spices from cumin to curry leaves in oil. Add onions and cook until golden brown. While onions cook, cut potatoes into 1/2 inch cubes, leave skins on. Cut eggplant into 2 inch strips. Once onions are ready, add potatoes and salt. Cook another few minutes. Add eggplant, cook all the way through.

Add 1 1/2 tbs butter, 1/4 cup vangi bath powder, and 1/2 cup water or enough to coat bottom and moisten. Add rice and stir until combined. Moisten with more water if necessary. The consistency should be wetter than fried rice. Serve with raita or yogurt.