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Aug 15

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Vangi Bath (Spicy Brinjal Rice)

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Flavoured Brinjal Rice dish … Taste great with gurt or raitha or as it is… Enjoy!!!

Makes – 3 Tbsp of masala powder that is sufficients for 1 cup of uncooked rice
Preparation time – 10 mins
Cooking time – 30 mins
Ingredients

  • Basmati Rice(if not you can use normal rice and add water about 2 and 1/2 cups ) – 1 cup
  • Water – 1 1/2 cups

For masala

  • Clove – 1
  • Cardamom – 1
  • Pathar Phool – 1
  • Kashmiri Red Chillies – 2 (Or Just use 3 normal Chillies instead of the combination)
  • Ordinary Chillies – 2
  • Coriander Seeds – 1 Tbsp
  • Dry Shredded Coconut Powder – 3 Tbsp
  • Chanadal – 1 Tbsp
  • Uriddal – 1 Tbsp

Seasoning Ingredients –

  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – few
  • Asofoetida – Pinch
  • Potato (Chopped) – 1 Medium
  • Brinjal (Purple Color Chopped) – 2 Medium
  • Turmeric Powder – 1/4 tsp
  • Salt – to taste
  • Lemon Juice – 1 Tbsp

Procedure :

Soak rice for half and hour and cook the rice and immediately remove from the pressure cooker or the rice cooker once all the steam is gone and spread it in a wide basin or any container to cool it down completely. Take care that every grain is separate and cooked well.

While the rice is getting done work with the masala. Dry roast Cardamm, cinnman, cloves, star anise stirring around continuously and fry on low to medium heat. Remove and set them aside. Now same way fry the dry red chillies, coriander seeds for 3 mins same way as we do the above masala ingredients and finally add in the coconut and fry for just 10 secs and remove to set aside. Similarly roast chanadal and urid dal and set all of them aside. Allow them to cool and blend to a fine powder.

In a separate pan heat oil, season with mustard seeds, cumin seeds, red chillies, curry leaves and hing. Add in cashew nuts and fry till golden. Add potatoes, cover to cook for 3 mins, then add in brinjals and cover to cook till both potatoes and brinjals are done completely but should retain their shape. Add in the masala with cooked rice.

Season the rice with salt, blended masala powder and lemon juice and mix well but take care not to over mix. Serve it as is or with raitha.

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Permanent link to this article: http://www.sruthiskitchen.com/2012/08/15/vangi-bath-spicy-brinjal-rice/

2 comments

  1. raviprabu

    So good

    1. admin

      Thanks :)

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