Cooking web notes

                           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:

TO Roast and grind:

Seasoning:

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.
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.
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.
9. Take care that brinjal doesn't gets mashed.
10. At the end the masala will become a thick paste and shiny.
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

Notes: