Friday, May 1, 2009
Vangi Bath(Eggplant Rice)
Vangibath is one of the famous rice dishes of Karnataka.This rice brings me memories of my school,college and office days..:)..My Mom tells me that I was very choosy about my food right from the childhood days.I used to prefer carrying one pot rice dishes like this in a sleek lunch box that fits in my bag rather than carrying a three tier dabba.:).And now this rice took its place again in hubby's lunch box.
This is a simple rice which can be made without prior preparation,just need to have some brinjals in hand and readily prepared vangibath powder.My Mom does not eat lots of vegetables and one among those is this poor Brinjal,she always adds some thinly sliced potatoes to it along with the brinjal which results in more brinjal pieces in our plate(she removes all the brinjal pieces from her plate and pass it to us....)
Now coming to the recipe this needs a special preparation of powder which is very aromatic and quite compatible to use for the preparation of so many other dishes.Generally i get a good stock of masala's from my mom,so i prepare the powder only if i run out of my stock ...and here goes the recipe.
3 cups Cooked rice(Basmati/Masuri/Kolam)
5-6 Dark Baby Brinjals/Eggplants,sliced lengthwise and soaked in salted water
2 tbsp Vangibath powder
10-12 Cashewnuts,slit into two
1 tsp Urad dal
1 tbsp chana dal
1/2 tsp Mustard seeds
10-12 curry leaves
1/2 tsp sugar
a pinch of turmeric
Juice of 1 lemon
For Vangibath Powder:
1/4 cup Chana dal
1/4 cup Urad dal
3/4 cup grated dry coconut
10-12 Byadige mirchi(gives nice red color)
10-12 Guntur red chillies
2 tbsp coriander seeds
2 " cinnamon
3-4 Star Anise
Dry roast Chana dal, urad dal, red chillies(both kind), Laung,cinnamon,star anise separately.cool the mixture completely.Grind this along with coriander seeds(do not fry this),grated dry coconut and salt to a fine powder.This can be stored in a Air-Tight container for about 3-4 months.I generally keep it in fridge and take out enough quantity when required.
Heat oil in a big kadai,crackle mustard seeds,add chana dal,urad dal and cashew nuts and fry for a minute.
Now add curry leaves and fry,add Brinjals and add sugar(eases the process of frying) and cook until the brinjal turns soft(stir in between).
Add salt,turmeric and mix and remove it from stove.
Cool the cooked rice a bit(otherwise it will become mushy) and pour the rice over the brinjal mixture and add vangibath powder,lemon juice and mix it completely.Now taste the rice and adjust it by adding enough salt,vangibath powder and lemon juice.
Serve it with simple onion raitha.
I am sending this to Trupti's CFK: Kids event originally started by