Vangibaath
by thallapaka
20 Aug 2002
This recipe has been viewed 9257 times
A traditional vangi bhat (rice) recipe is common in Malvani households and is basically a rice preparation which is cooked with vangi or brinjals along with masaledaar spices, onion and tomato puree. Add the whole spices like cinnamon and cloves to the rice and vangi combo to render a delectable aroma to the vango bhat. Enjoy vangi bhaat with lehsun ki chutney.
Vangibaath recipe - How to make Vangibaath
Preparation Time: 15 mts. Cooking Time: 30 mts. Total Time:
2 cups rice (chawal)
4 long sized brinjals (baingan / eggplant)
2 medium sized onions
3 green chillies
1 lemon sized ball of tamarind (imli)
1 tbsp fenugreek (methi) seeds
1 tbsp mustard seeds ( rai / sarson)
2 tbsp sambhar powder
1 tbsp turmeric powder (haldi)
1 cup sesame (til) oil
1 tbsp urad dal (split black lentils)
2 tbsp chana dal (split Bengal gram)
2 cloves (laung / lavang)
1 tsp chilli powder
coriander (dhania) and curry leaves (kadi patta)
2 tbsp salt
few cashewnuts (kaju) (optional)
Method
- Soak rice for 10mts.
- Add three cups of water.
- Pressure cook.
- Spread rice on a flat plate.
- Take 2tbsps. oil and turmeric powder and mix lightly and keep aside.
- Now heat thick bottomed pan.
- Add remaining oil.
- Add fenugreek,mustard seeds.
- Once they splutter,add udad dal,channa dal and cloves.
- Add green chillies and curry leaves.
- Now add onion slices.
- After frying little, add brinjal slices, fry for 3mts.
- Sprinkle little water and stir well.
- Now add tamarind thick juice and sambaar powder.
- Add 1/2 cup of water. let it boil,keep stirring.
- Add chilli powder (optional) and salt.
- Now mix this mixture little by little into the rice and decorate with kaju and coriander leaves.
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