VANGI BATH - BRINJAL RICE - FOR RICE MELA
in EVENT PART, NO GARLIC, NO ONION, RICE VARIETIES on Friday, November 9, 2012
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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 mess. I could not recreate the same taste,but definitely a very close taste to that iyer mess in SRC Trichy
. Most of the Hostel mess will be a night mare,only we had almost a good time
.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!!!
You too can try this,I assure it will come out nice:) I am glad to send this to Srivalli's Rice mela Event!
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 |
Method:
- 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!
- Cool the cooked rice and keep aside.
- Roast all the ingredients under "To roast and grind" table to golden brown/nice aroma rises....except coconut...coconut can be roasted very slightly.
- Cool it and powder it and keep aside.
- Cut brinjal into finger length strips and keep it immersed in water till use,cut ginger into thin strips and slit the green chillies.
- Extract tamarind juice from the tamarind.
- 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.
- 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.
- Take care that brinjal doesn't gets mashed.
- At the end the masala will become a thick paste and shiny.
- 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
Notes:
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- SPAGHETTI WITH TOMATO
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- HOT 'N' SPICY CORN CHAT
- DRUMSTICK/MURUNGAKKAI PORICHA KUZHAMBU AND VAZHAKKAI PORIYAL
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This entry was posted on Friday, November 9, 2012 at 8:31 AM and is filed under EVENT PART, NO GARLIC, NO ONION, RICE VARIETIES. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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