VANGI BATH

Brinjal,EggPlant..what might be the name...This is our Favourite vegetable..Can be cooked in lot many ways..Made into Snacks,Main Entries,Dippings....Here is A Traditional Rice Item with EggPlant called VANGI BATH.Ingridents are also very simple n handy one's.Try this and let me know how it turned out.


Ingidents:
Brinjal/Medium Sized American EggPlant:400gms(Diced)
Rice:1.5 cups
Green Chillies:4 no(Cut Length wise)
Curry Leaves:6 to 7(chopped)
Onion:1 medium(chopped)
Frozen Peas:1/2 cup(Optional)
Jeera:1spn
Ginger Garlic Paste:1spn
Oil:2spn
Cashews:8-10 no.(Fry them and use them to garnish)
Cliantro:2 spns(chopped)
For Masala Powder:
Groundnuts:1 cup
Seaseme Seeds:3spn
Coconut(Dried r Fresh):3 spn
Channa Dal:3 spn
Coariander Seeds:3spn
Red Chillies:5 no
Garam Masala:3/4 spn
Curry Leaves:5-6
Oil:3spn
Salt:Acc to Taste

Procedure:
(Making Masala Powder:)
1.Put a pan,add oil and wen heated one by one add all the ingridents listed under Masala Powder and fry till the raw flavor is removed and let it cool.When done grind the fried ingridents into coarse powder.
2.Wash the rice and cook it and Spread it one plate and let it cool down.
3.Put another Pan on flame.Pour oil and when heat..add jeera,when it crackles add the slit chillies,onions and ginger garlic paste.When the onions becomes transculate add curry leaves and diced EggPlant pieces..Mix well and cover it with a lid..cook till the eggplant becomes smooth.
4.When the eggplants r smooth add the ground coarse powder and mix well and fry it for 3 to 4 mins
5.Now its time for us to add the boiled n cooled rice.Mix it properly and evenly.
6.Cover it with a lid and keep it on low flame for 3 to 5 mins so that the rice gets the flavor of the spices.
7.Garnish with chopped cliantro and cashews
8.Serve it Hot with raitha.Even u can have it directly just with thick curds.





Variations:
U can even add peas(soaked and boiled or even frozen peas too) to this..I used Peas to add different taste to the dis...Using Peas is completely optional. :)

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