vangi bath or Brinjal rice.

Vangi bath is a very popular dish from Karnataka. Its a mix of brinjal, rice and some spices. we can powder the spices and store it. Then with in 15 minutes we can make this dish. There is no need of any side dish for this. Vangi bath is one of the good lunchbox dish. We can use long green or voilet brinjal to make this dish. Let us see how to make this spicy rice.

Preparation time approx  20 to 30 minutes.

Ingredients.

  • 1 cup raw rice or sona masoori or basmati rice.
  • 200 gram of brinjal cut in to long pieces.
  • 1 chopped onion ( optional)
  • 1 capsicum. ( optional)
  • A gooseberry size tamarind soaked in water and take juice of this. or 2 tsp tamarind paste.
  • 1/2 tsp turmeric powder.
  • salt to taste.
  • 4 tbsp thil oil or gingelly oil.
  • few curry leaves.

To make powder.

  • 2 tbsp channa daal.
  • 2 tbsp urad daal.
  • 1 1/2 tbsp coriander seeds.
  • 1tsp khus khus.
  • 1 inch cinnamon
  • 3 clove
  • 1 green cardamom
  • 5 spicy chillies.
  • 5 kashmiri chillies.
  • 2 tbsp kopra or dry coconut

 

For seasoning.

  • 1/2 tsp mustard seeds.
  • 1/2 tsp urad daal
  • 1/2 tsp channa daal.
  • 1/4 tsp asafoetids

Method.

 

In a pan add few drops of oil and heat. Fry all the ingredients mentioned under powder  one by one till it becomes brown. Keep aside for cooling.

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Powder this and keep aside.

In the mean time cook the rice and keep aside.

I used 1 1/2 cup of water for cooking  1 cup  basmati rice . Now spread it in a plate to cool. It should be separate grains not mushy.

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In a kadai add oil. Add mustard seeds. When it started crackling add both the daals. Let it become brown add curry leaves and asafoetida. Saute. Now add chopped onion. If you are not adding onions you can add brinjals now.

Let the onions become transperant. Add capsicum pieces. Fry for few seconds. Then add brinjal pieces. Fry for a minute then add salt, turmeric powder.

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Add tamarind water and ground masala.

Close this with a lid and on medium flame cook the brinjals. Take care it should nit be mushy and not watery.

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Once the brinjals are blended well with the masala and cooked  add  rice at this stage.  Add little salt also. Mix well. Switch off the stove.

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7 Comments Add yours

  1. Megala says:

    Looks so beautiful & delicious! I like this spice powder.

    Liked by 2 people

  2. Spices for powder is looking so good. Can we prepare it before and use for another dishes also…

    Liked by 1 person

    1. yes. you can make this and store. We can use this for subzi or koottu

      Liked by 1 person

    2. Yes we can prepare and store it. We can use this powder to make subji’s and koottu varaities

      Liked by 2 people

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