Name: Rice with Lemon Coconut and Eggplant (Vangibhat)
Ingredients: 2 cups (480 ml) long-grain rice, cooked; 2 ½ tsp salt; 1 medium eggplant, peeled and chopped into ½-inch (1 cm) cubes; Vegetable oil; 2 tbsp whole coriander seeds; 2 tsp yellow split peas; ⅛ tsp cayenne pepper; 1¾-inch (4 cm) stick of cinnamon; 3 tbsp dried unsweetened coconut; 2 tbsp lemon juice; ¼ tsp turmeric

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Rice with Lemon Coconut and Eggplant (Vangibhat) History

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Imported from Wikibooks revision 4513001

Aug 12, 2026 9:52 PM