Wednesday, August 10, 2016

VANGI BAATH ( BRINJAL RICE)


MAIN INGREDIENTS:

  • Cooked rice - 2 cups
  • Brinjals- 200 gms ( cut in medium size cubes)
  • Oil- 2 tbs
  • Turmeric powder- ¼ tsp
  • Salt - as required
FOR TEMPERING 

  • Oil - 2-3 tsp
  • Curry leaves - Few
  • Bay leaf - 1
  • Roasted cashews - 15-20 
  • Mustard seeds - ¾ tsp 
  • Split Black gram Dal - ½  tsp
  • Asafotida - 2 pinch
FOR THE VAANGI BAATH MASALA:

  • Coriander seeds - 2 tbs
  • Black gram dal - 1 tbs
  • Dry red chili - 6
  • Desiccated coconut - 1 tbs ( I didn't use it but the tradition recipe demands for it)
  • Cloves - 3-4
  • Cinnamon - 1 inch
  • Black peppercorns - 1 tsp
  • Roasted Peanut - 2 tbs

METHOD:


  • Heat a pan, on a low flame, dry roast all the ingredients of vaangi baath masala except the desiccate coconut. Roast them till they become aromatic.
  • Now add desiccated coconut and continue to dry roast them till coconut becomes golden brown color.
  • Remove this in a plate and allow it to get cool down.
  • Now grind them in small granules in a mixer jar.
  • Heat a pan again with 2 tbs oil.
  • Once oil is heated up then add washed and cubed brinjal into it.
  • Add salt to taste and turmeric powder.
  • Cook till it is soft.
  • Once brinjal is cooked add the cooked rice into it and adjust the salt if needed.
  • Add vaangi baath masala and give a good mix.
  • Keep this aside and make tempering for it.
  • Heat another pan add oil into it.
  • Put cashew nut and fry them till they become golden brown.
  • Keep aside.
  • Now in the remaining oil add mustard seeds and allow them to splutter 
  • Once seeds are cracked add rest of tempering ingredients andfry for couple of seconds
  • Mix this with rice.
  • Add fried cashew nut.
  • Serve with raitha.


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