Friday, April 27, 2012

Vangi Bhath - Flavoured Brinjal Rice

Here I am again with king of vegetables.. A traditional, yet a yummy and an aromatic dish. Vangi Bhath ( Egg plant/Brinjal rice ) is a popular south Indian rice item made using brinjals and a special spice powder. The  flavor of the freshly grounded powder with cooked brinjals gives a rich aroma that once you start eating you can't stop with one serving. I have added fried potato pieces to enrich the taste.



Ingredients:

Making powder :
  • Chana Dal : 2 tblspn
  • Dhania : 1 tblspn
  • Urad dal : 1 tblspn
  • Coriander Seeds : 1 tblspn
  • Cumin Seeds : 1 tspn
  • Cashew : 3
  • Red Dry Chillies : 4
  • Dry coconut : 1 tblspn
  • Sesame seeds : 1 tblspn
  • Cloves : 2
  • Cinnammon : 1" stick
  • Oil : 1 tspn
  1. Heat a pan , dry roast sesame seeds until it releases a nice aroma and keep it aside. 
  2. Heat oil and roast all other ingredients except coconut until they turned to golden brown color.Turn off the stove add coconut ,give a quick stir and let it cool.
  3. Grind all the ingredients including sesame seeds .
Making of  Vangi Bhath :

 Ingredients:
  • Brinjals : 3 
  • Rice : 3 cups
  • Potato : 1
  • Onions : 2
  • Mustard :  1 tblspn
  • Cumin seeds : 1 tblspn
  • Urad dal : 1 tblspn
  • Asefoetida : a pinch
  • Turmeric : a pinch
  • lemon : 1/2
  • Coriander leaves : few
Procedure:
  1. Cut the brinjals , into long strips , add them to the water mixed with salt and turmeric.
  2. Also cut the potato into long strips and deep fry in oil until they become crisp and keep aside.
  3. Heat oil in a pan , add mustard , cumin and allow them to splutter. Add a pinch of asefoetida ,urad dal , Cashews , turmeric and fry till they turn to nice color.
  4. Add onions and brinjals , sufficient salt and saute them until they become soft.It takes around 10-15 mins .
  5. Add the grounded powder , mix well ,close the lid and let it cook for 1 more minute.
  6. Add rice , mix well until each grain is coated to the mixture. Adjust salt , simmer the stove , close the lid and cook for 2 more minutes as the flavor coats to the rice properly.
  7. Turn off the stove , add lemon juice , mix well and garnish with coriander leaves.

Variation : Instead of lemon juice, you can add tamarind pulp along with brinjals while cooking.


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