Vanghee Bath (Pillau of Egg-Plant)

Ingredients

• one pound of egg-plants
• one pound of rice
• five ounces sliced onions
• four garlic points
• half ounce stick of cinnamon
• half ounce of cloves
• three ounces of cardamoms
• half ounce cinnamon leaves
• two cupfuls of cocoanut milk
• six ounces skinned almonds
• three ounces of rosewater
• a pinch of saffron

Method

1. 1

   Fry egg-plants and set aside.

2. 2

   Fry rice in ghee, then fry onions, garlic, and spices.

3. 3

   Combine with rice, add water to cover, boil until three-quarters done, then add egg-plant, coconut milk, chillies, almonds, rosewater, and saffron.

4. 4

   Simmer for 45 minutes until rice is cooked.

5. 5

   Add salt to taste.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 130. The excerpt below is the record exactly as published.

Vanghee Bath (Pillau of Egg-Plant) Moolangi Geddeh Hulli Seemeh Moolangi na Palya (Horse-raddish Pods) (Stuffed Carrots) Annah (Rice) Menasina Cha.ru (Mulligatawny Soup) Annah-Massaru (Rice and Curds) Halva Laddu Moti Chooa Chiver (Pudding) (Flour Croquettes) (Sugar Crusts) Nunbe Hannina Mittai (Lemon Tablet) Hannu (Fresh Fruits) 315 BANQUETS OF THE NATIONS Annah. (Rice.) Wash rice thoroughly and steep for half an hour ; plunge it into furiously boiling water, stirring lightly to keep the grains separate. When nearly soft, drain and return to the pot to dry, stirring occasionally to keep it from adhering. Serve in a large bowl. Byalleh. (Boiled Lentils.) Wash and boil the lentils, drain off the water (keep it), and return lentils to the pot. They should be thoroughly boiled — not too pulpy, but much of the same consistency as boiled rice. Serve in a large bowl. Vanghee Bath. (Pillau of Egg-Plant.) Take one pound of egg-plants which wash, divide each into four, and fry in boiling ghee, remove the portions and place to the one side. Wash one pound of rice, dry it, then fry in the same ghee. In a separate pan fry the following in ghee : — Five ounces sliced onions and four garlic points, half ounce stick of cinnamon, half ounce of cloves, three ounces of cardamoms, half ounce cinnamon leaves. Then put the fried condiments amongst the rice, and add sufficient water to more than cover the rice. Boil all this till the rice is three-quarters done, and then add the fried egg- plant to it, with two cupfuls of cocoanut milk, six or seven green chillies pounded to a paste, six ounces skinned almonds, three ounces rosewater, a pounded red chilli, and a pinch of saffron

Cook this with the app: pantry check, scaling, and the assistant.