This flavored rice is made with brinjal (egg plant) and served with fried papad or chips. Plain Curd or simple curd Pachadi will also go well with this rice.
I have included the directions for making vaangi bath powder. You can also use MTR Vaangi Bath Powder (approx 4 teaspoons) in the above recipe instead of making the powder at home. It will save time and easy version too.
Vaangi Bath (Brinjal Rice)
4
servings10
minutes30
minutesThis flavored rice is made with brinjal (egg plant) and served with fried papad or chips. Plain Curd or simple curd Pachadi will also go well with this rice.
Ingredients
Rice – 1 cup
Brinjal – 4 Nos
Onion – 1 No (Optional)
Tamarind – A big gooseberry size
Turmeric powder – a pinch
Jaggery powdered – 1 teaspoon (optional)
- For making Vaangi Bath Powder:
Red Chillies – 3 to 4 Nos
Coriander Seeds – 1 tablespoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Black Pepper – 1/4 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Fenugreek (Vendayam) – few seeds
Til seeds (Ellu) – 1 teaspoon
Asafoetida – a small pea size
Cinnamon stick – 1 small piece
Cloves – 2 Nos
Cardamon – 1
Coconut gratings – 2 tablespoons
Salt – ½ teaspoon
Oil – 2 teaspoons
- For seasoning:
Oil – 2 tablespoons
Mustard – ½ teaspoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida Powder – a pinch
Cashew nuts – few (optional)
Green Chillies – 2
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- In a kadai put little oil and fry red chillies, coriander seeds, asafoetida, bengal gram dhal, urad dhal, black pepper, Cumin, fenugreek, cinnamon stick, cardamon and cloves separately.
- Dry fry til seeds.
- Finally add the coconut gratings and fry well. Cool it. Add salt and grind it to a powder.
- Soak tamarind in little water and extract thick juice.
- Cook rice till soft. Chop the onion finely. Cut brinjal into thin slices. Slightly slit the green chillies.
- In a kadai put one tablespoon oil. When it is hot add onions (if you are adding) and fry for few seconds and then add brinjal pieces along with turmeric and pinch of salt and stir fry till it become soft.
- Now add tamarind extract, Vaangi Bath Powder and jaggery and mix well. Keep it on low flame till all the masala blends well with the brinjal.
- In a small kadai put the remaining oil and when it is hot, add mustard.
- When it pops up, add bengal gram dhal, urad dhal, asafoetida powder and cashew nuts and fry till it turns light brown.
- Add slit green chillies and curry leaves and fry for a second. Pour this seasoning over the brinjal masala and stir well. Keep the stove in low flame.
- Then add cooked rice and mix well.
Notes
- You can also use MTR Vangi Bath Powder (approximately 4 teaspoons) in the above recipe instead of making the powder at home. It will save time and easy version too.