Cocktails and Cuisine

By Rajni Hatti

Satisfying Vegetarian Meals

South Asia has one of the largest vegetarian populations in the world, so it is no surprise that South Asian cuisine offers so many delicious, healthy and satisfying vegetarian dishes. Vegetarianism has been a way of life in this part of the world for centuries and has been practiced primarily for spiritual reasons. Today, vegetarians are estimated to make up about a quarter of South Asia’s population.

Traditionally, South Asian vegetarians are lacto vegetarians, meaning they do not consume meat or eggs, but do consume dairy products. In terms of nutrition, their vegetarian cuisine is lower in saturated fats than meat-based diets, yet still provides protein through nuts, dals (lentils), and dairy products. South Asian vegetarian cuisine also makes use of a wide variety of vegetables, grains, legumes and spices to make dishes flavorful, nutritious and filling. Even for non-vegetarians, a vegetarian meal every now and then can be a welcome variation to the usual fare.

Vangi Bhath (Eggplant Rice) is one of my favorite vegetarian rice dishes, which is filling enough to be an entree on its own. Mint Raita (Mint Yogurt) is the perfect accompaniment to this spicy rice dish. Some of the ingredients used in these recipes can only be found at South Asian grocery stores. If you don’t cook South Asian food very often, you can foray into your mom’s pantry instead of purchasing the ingredients from a South Asian grocer!

Vangi Bhath (Eggplant Rice)
Makes 4-6 servings

This is a tasty rice dish that combines eggplant with the tangy flavor of tamarind and other flavorful spices.

Ingredients:

Masala:
¼ cup coriander seeds
1 teaspoon channa dal (split yellow peas), found at South Asian grocery stores
1 tablespoon urid dal (split white beans), found at South Asian grocery stores
4-5 dried red chilies
1 inch piece of cinnamon stick

Rice:
2 cups uncooked long grain rice
4 tablespoons vegetable oil
½ teaspoon black mustard seeds, found at South Asian grocery stores
1 dried red chili, broken in half
1 large eggplant, cut into bite-sized pieces
1/8 teaspoon turmeric
2½ teaspoons salt (adjust to taste)
½ cup water
2 teaspoons tamarind concentrate, found at South Asian grocery stores
2 teaspoons brown sugar
½ tablespoon butter
3 tablespoons chopped cashews

Tip: Leftover masala can be stored in an airtight container and will stay fresh for about two months.

Instructions:

1. Cook rice according to package directions. Let rice cool to room temperature.

2. Heat a small pan over medium heat and add all the masala spices. Stir occasionally until spices give off an aroma and begin to turn slightly brown—about 3-5 minutes. Transfer masala to a blender and grind to a powder.

3. Add oil to a large pan and heat over medium heat. Add mustard seeds and dried red chili and cover pan. When mustard seeds begin to pop, uncover pan and add eggplant, turmeric, and half of the salt. Sauté for a few minutes and then add ¼ cup water and cover pan.

4. Combine tamarind concentrate, ¼ cup water, and brown sugar in a small bowl. Mix thoroughly.

5. Add the tamarind mixture to the pan and mix. Cover pan and stir occasionally until eggplant is soft and cooked (if water has not absorbed, cook for a few more minutes with the pan uncovered). Remove from heat.

6. Heat a small pan over medium heat and add butter. Add cashews and sauté until golden brown.

7. Add rice, cashews, remaining salt and half of the masala mixture to the eggplant. Combine gently. Mix in additional masala mixture to taste.

Serving Suggestion: Serve with Mint Raita (see recipe below).

Mint Raita (Mint Yogurt)
Makes 4 servings

This raita combines yogurt and mint, which cools the palate and compliments any spicy dish. The red chili and mustard seeds are fried in a little oil prior to being added to the dish; cooking them brings out the flavor of the spices. This is a simple technique (called tempering) that is often used in South Asian cooking.

Ingredients:

1 cup plain yogurt
2 tablespoons sour cream
½ cup mint leaves
½ teaspoon cumin seeds
1/8 teaspoon ground black pepper
¼ teaspoon salt (adjust to taste)
½ cup water
1 teaspoon vegetable oil
¼ teaspoon black mustard seeds
1 dried red chili, broken in half

Instructions:

1. In a blender, add yogurt, sour cream, mint, cumin, pepper, salt, and water. Puree until smooth. Transfer to a serving bowl.

2. Add oil to a small pan and heat over medium-high heat. Add mustard seeds and red chili and cover pan. When mustard seeds begin to pop, remove from heat. Uncover pan and add to yogurt mixture. Mix until combined.

Copyright © 2006 Rajni Hatti. All rights reserved.

Rajni Hatti is a freelance food writer and is currently writing a South Asian cookbook which focuses on simple and delicious South Asian cooking. She lives with her husband and son in the Washington D.C. area. Email askrajni@yahoo.com with comments or questions about this column.

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