Vangi Bath

Published under: BrinjalRice

Brinjals – 1/4 kg, long
Rice – 2 cups
Turmeric Powder – 1/2 tsp
Sesame Seed Oil – 4 tsp
Tamarind – 1 small lemon sized ball
Copra – 4 tblsp, grated
Coriander Leaves – 1 tblsp, chopped (optional)
Salt to taste

For Seasoning:
Oil – 4 tblsp
Mustard Seeds – 1 tsp
Urad Dal – 1 1/2 tsp
Chana Dal – 2 tsp
Curry Leaves – 3 sprigs

Fry in 2 tsp Oil and Grind to a Powder
Coriander Seeds – 2 tblsp
Chana Dal – 1 tblsp
Urad Dal – 1 tblsp
Red Chillies – 2 to 3
Cloves – 2
Cinnamon – 1 small piece
Asafoetida – 1 small piece

1. Cook rice so that each grain is separate.
2. Cool on a plate sprinkling 4 tsp oil, set aside.
3. Soak tamarind in boiling water, take out thick extract and set aside.
4. Cut brinjals by slitting through, then cutting each half into 3-4 pieces each about 1 inch long.
5. Heat oil, add seasonings in the order given and when dals have turned golden brown, add brinjal, curry leaf and turmeric powder.
6. Stir fry for a while on low heat till brinjals have turned soft.
7. Add salt, tamarind extract and allow to cool till almost dry.
8. Add powdered masalas and stir on gentle heat, remove from fire.
9. Pour onto rice, mix lightly so that the rice and brinjals are mixed properly.
10. Sprinkle copra, mix.
11. Garnish with coriander leaves.
12. Serve hot.

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