VANGI BATH - BRINJAL RICE - FOR RICE MELA

in , , , on Friday, November 9, 2012

                           This is my favourite,because I am a big fan of brinjal. I became a great fan of this vangibath,when I was staying in hostel and enjoyed this one in our hostel messplate. I could not recreate the same taste,but definitely a very close taste  to that iyer mess in SRC Trichysmile_regular. Most of the Hostel mess will be a night mare,only we had almost a good timesmile_regular.Especially after noon lunch will be as good as home food! We had no problem....This vangibath will be once in a month...but it will be so flavour ful!!!

Vangi Bath

You too can try this,I assure it will come out nice:) I am glad to send this to Srivalli's Rice mela Event![RiceMela.gif] 

Ingredients:

Brinjal( I used long purple variety) 1 and a half
Rice (Long grain/basmati) 1 cup
Tamarind 1 small gooseberry sized
Turmeric 1/4 tsp
Green chillies 2 nos.
Curry leaves 1 sprig
Ghee 1 tblsp
Salt As needed
Ginger 1 inch piece
Oil 1 tblsp
Cloves 2
Elachi 2
Bay leaves 1 or 2
Cinnamon 1 inch piece

TO Roast and grind:

Coconut, grated 2 tblsp
channa dal 1 tblsp
Urad dal 1 tsp
Coriander seeds 1 tsp
pepper corns 5-7 nos.
Red chilli 3 nos.

Seasoning:

Mustard 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing/Asafetida 3 pinches

 

Vaangi baath

Method:

  1. Soak rice for half an hour,heat ghee in a kadai and add cloves,elachi,cinnamon,bay leaves and fry and add to rice and cook it with salt( I used 1:2 , rice : water ratio) You can skip this part and just cook the rice alone and add the whole garam masalas-cloves,elachi,cinnamon,bay leaves while you season,a easier way!
  2. Cool the cooked rice and keep aside.
  3. Roast all the ingredients under "To roast and grind" table to golden brown/nice aroma rises....except coconut...coconut can be roasted very slightly.
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  4. Cool it and powder it and keep aside.
  5. Cut brinjal into finger length strips and keep it immersed in water till use,cut ginger into thin strips and slit the green chillies.
  6. Extract tamarind juice from the tamarind.
  7. Heat the kadai with a tsp oil and add the seasoning items and roast it nicely. After done add ginger,green chillies and curry leaves.Add brinjals with turmeric and fry till soft.
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  8. Add the tamarind juice,required salt for brinjal and bring it to boil. Add the ground masala and simmer for 3 minutes or till brinjal gets cooked.
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  9. Take care that brinjal doesn't gets mashed.
  10. At the end the masala will become a thick paste and shiny.
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  11. Check for salt Add this to rice and mix carefully. You can garnish with coriander leaves if u want.Serve hot with raita of your choice. I had with amma’s vadam

Binjal rice/Vangi bath

Notes:

  • You can chop the brinjals finely if you like it that way…

This entry was posted on Friday, November 9, 2012 at 8:31 AM and is filed under , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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