VANGI BATH

INGREDIENTS:

  • Rice : 2 cups
  • Long green brinjals : 5
  • Roasted peanuts or cashews : 2 tbsp(optional)
  • Jaggery : 1 tbsp
  • Oil : 2 tbsp
  • Mustard seeds : 1 tbsp
  • Split black gram ( urad dal) : 1 tsp
  • Curry leaves : 6
  • Dry red chillies : 2
  • Green chillies slit : 2
  • Asafoetida : a pinch
  • Turmeric Powder : 1 tsp
  • Salt : to taste
  • Vangi Bhath Powder : 4 tbsp
    (you can use ready to mix Vangi bath powder which is easily available in the market )

Vangi Bhath powder preparation :

  • Chana dal : 1/2 cup
  • Urad dal : 1/2 cup
  • Tamarind : 1 big lemon sized
  • grated Dry Coconut : 1 cup
  • Byadige Red chillies(gives nice red color) : 12-15
  • Guntur Red Chillies : 12-15
  • Coriander seeds : 1/4 cup
  • 2" Cinnamon : 2 pieces
  • Cloves : 8-10
  • Marathi Moggu : 7-8
  • Star Anise : 3-4
  • Salt : as desired
  • Oil : 2 tsp

METHOD OF PREPARATION:

  • Wash the rice thoroughly and then cook it in a deep vessel in 4-inch-high water till well-done.
  • Drain out the starch, transfer the rice into a big thali and spread it out evenly. Allow it to cool.
  • Once the rice has cooled, gently mix in 1 tbsp of oil, taking care that the rice grains remain unbroken.
  • Next, heat oil in a pan on a high flame till it starts to give off smoke. Add mustard and as it begins to splutter, add the chana dal, urad dal, broken red chillies, hing and curry leaves. Sauté till the lentils turn golden brown in colour.
  • slit the brinjals vertically and cut into 4 pieces each
  • now add the brinjals into the pan and the green chillies and stir-fry for 5 minutes, or till the vegetables are well-coated with the oil and the lentils.
  • Add the jaggery, Vangi Bhath Powder and Turmeric Powder,salt and mix well.
  • Cover the pan and keep cooking on a medium flame for 6 to 8 minutes. Stir intermittently.
  • Check to see if the brinjals have softened.
  • Add in the cooked rice and the roasted peanuts and mix well. Cook for 2 more minutes.
  • Transfer the Vaangi Bhath to a dish and serve hot with raita and papad.​