Vangi Bath is a South Indian dish popular among the Brahmin community. It is the famous way of involving eggplant or brinjal in a diet.This is a rice dish and usually made with brinjal flavoured with spices and few other assorted veggies.Found in Karnataka, spicier version is found in neighbouring states of Andhra Pradesh and Tamil Nadu and also Maharashtra. Usually accompanied with raita or yogurt.
Here is my simple way to prepare vangi bhath.
Ingredients:
For masala powder:
Cumin seeds-1 tsp
Coriander seeds-1 tbsp
Fenugreek seeds- 1/2 tsp
Red chillies-2-3
Udad dal/Skinned split black gram-1 tbsp
Dry coconut-1 tbsp
Indian capers/marathi moggu-1
Cardamom-1
Cloves-2
Oil-1 tsp
For main dish:
Onion-1 sliced thin lengthwise
Brinjal -1 diced(if big) else if small ones -3-4 diced
Carrot-1 small- diced
French beans-8-10 cut into 1" pieces
Turmeric powder-1 tsp
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Green chillies-2 nos slit lengthwise
Mustard seeds-1 tsp
Tamarind pulp- 2 tbsp
Powdered jaggery- 2 tsp
Salt to taste
Oil-2-3 tbsp
Curry leaves-2 sprigs
Cooked rice- 1 cup
Recipe:
For masala powder:
In a pan add oil and roast the masala ingredients carefully without burning and keep aside.
Let it cool and then grind them to fine powder( Don't use any water)
For main dish:
In a deep bottom pan add oil, when hot add fennel seeds, mustard seeds, cumin seeds and then as they splatter add onions,slit green chillies and fry till translucent.
Then add carrots,beans and then add brinjals and turmeric powder and cook well till done.
Add tamarind pulp, prepared masala powder,jaggery to it and mix well.
Now cook for a while and add salt to taste. Now add cooked rice to it and mix well and let all masala get well coated to rice.
Garnish with curry leaves and enjoy the dish with yogurt or raitha.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood, Akhila's page
Here is my simple way to prepare vangi bhath.
Ingredients:
For masala powder:
Cumin seeds-1 tsp
Coriander seeds-1 tbsp
Fenugreek seeds- 1/2 tsp
Red chillies-2-3
Udad dal/Skinned split black gram-1 tbsp
Dry coconut-1 tbsp
Indian capers/marathi moggu-1
Cardamom-1
Cloves-2
Oil-1 tsp
For main dish:
Onion-1 sliced thin lengthwise
Brinjal -1 diced(if big) else if small ones -3-4 diced
Carrot-1 small- diced
French beans-8-10 cut into 1" pieces
Turmeric powder-1 tsp
Fennel seeds-1 tsp
Cumin seeds-1/2 tsp
Green chillies-2 nos slit lengthwise
Mustard seeds-1 tsp
Tamarind pulp- 2 tbsp
Powdered jaggery- 2 tsp
Salt to taste
Oil-2-3 tbsp
Curry leaves-2 sprigs
Cooked rice- 1 cup
Recipe:
For masala powder:
In a pan add oil and roast the masala ingredients carefully without burning and keep aside.
Let it cool and then grind them to fine powder( Don't use any water)
For main dish:
In a deep bottom pan add oil, when hot add fennel seeds, mustard seeds, cumin seeds and then as they splatter add onions,slit green chillies and fry till translucent.
Then add carrots,beans and then add brinjals and turmeric powder and cook well till done.
Add tamarind pulp, prepared masala powder,jaggery to it and mix well.
Now cook for a while and add salt to taste. Now add cooked rice to it and mix well and let all masala get well coated to rice.
Garnish with curry leaves and enjoy the dish with yogurt or raitha.
Note: You could use ready made masala powder available under different brands like MTR vangi bhath powder or so.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood, Akhila's page
This is one of my fav Sangeetha..My attige prepares this perfectly and slightly spicy too. Love with raita OR pappad.. Even "Vanghee Bhath" from Capsicum is a HIT Thanks for recreating the classic recipe
ReplyDeleteThnq.. :) I should try Vangi bhath from capsicum soon then..
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