Yesterday Mother in law sends us courier of yummy goodies from India.It is always a pleasure for me to open this box and dig through surprises in it.This time I found two cookbooks on Karnataka Cuisine and Udipi Cuisine.I was so delighted.If you know me, I would try every recipe in the world and so I jump right away testing out recipes.Here I bring you Vangi Bath, Its a rice preparation mixed with eggplant and roasted red chili,coconut and lentil powders.My husband and his friend were home working and both sure did have their fill and husband gets up after the meal saying "feels like exactly how it is made at home,loved it".Having grown up in Bangalore he sure does miss flavors from home.
| Preparation time | 40 minutes |
| Serves | 6 |
| Serving Size | 1/6 recipe |
| Calories Per Serving | Approximately 411 per serving |
| Difficulty | Medium |
Ingredients:
2 cups diced eggplant/aubergine( store in water)
2 cups basmati rice
2 tablespoons oil/ghee
salt to taste
pinch of turmeric powder
2 tablespoon of halved peanuts
2 tablespoon of cashew nut pieces
juice of half a lemon
1/2 recipe Vangi bath powder
1/2 teaspoon mustard seeds
1 tablespoon chana dal
1 tablespoon urad dal
1 sprig curry leaves
pinch of asofetida
Procedure:
1.Cook the rice with 3- 31/2 cups water and keep aside.Fluff with a fork.
2.Heat the ghee or oil in a pan and add the mustard seeds and let splutter, add the chana dal and urad dal and saute, add the curry leaves, peanuts and cashews and turmeric and saute for 1-2 minutes until light brown.Transfer to a bowl and keep aside.
3.In the same pan add the eggplants and salt and saute until the eggplant is cooked but not mushy.
4.Once the eggplant is cooked, add the vangibath powder and the tempering and mix well.
5.Transfer this mixture to the cooked rice and mix well with a fork.
Tips:
A fork helps to not break the rice particles and mixes evenly.
Serve with a squeeze of lemon juice
Do not over cook the eggplant it will turn to mush and get the rice soggy.
You can also add bell peppers to this recipe.
If you dont like it spicy you can reduce the number of red chili you add to the powder
1.Cook the rice with 3- 31/2 cups water and keep aside.Fluff with a fork.
2.Heat the ghee or oil in a pan and add the mustard seeds and let splutter, add the chana dal and urad dal and saute, add the curry leaves, peanuts and cashews and turmeric and saute for 1-2 minutes until light brown.Transfer to a bowl and keep aside.
3.In the same pan add the eggplants and salt and saute until the eggplant is cooked but not mushy.
4.Once the eggplant is cooked, add the vangibath powder and the tempering and mix well.
5.Transfer this mixture to the cooked rice and mix well with a fork.
Tips:
A fork helps to not break the rice particles and mixes evenly.
Serve with a squeeze of lemon juice
Do not over cook the eggplant it will turn to mush and get the rice soggy.
You can also add bell peppers to this recipe.
If you dont like it spicy you can reduce the number of red chili you add to the powder
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