VANGI BATH / BRINJAL RICE

 Vangi bath or brinjal rice is my favorite rice preparation from the Karnataka cuisine. At first glance,you tend to mistake it for puliyotharai a tamarind based rice dish. But on tasting you can really make out the difference.I always use freshly ground vangi bath powder. Because when you use stocked powder,the vigor of powder is lost during storage. Its better to use the slender purple/green brinjal variant.

 

INGREDIENTS FOR VANGI BATH POWDER

 

CORIANDER SEEDS- 1 1/2 TBSP

GRAM DAL-  6 TSP

URAD DAL- 6 TSP

DRY COCONUT- 2 TBSP

FENUGREEK SEEDS- 1/4 TSP

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 10 NOS

CLOVES- 4 NOS

CINNAMON- 2 NOS

CARDAMOM- 3 NOS

JAVITRI- 1 NO

POPPY SEEDS- 1 TSP

 

 

 

OTHER INGREDIENTS

 

 BRINJAL- 2-3 NOS

TAMARIND- GOOSEBERRY SIZED

COOKED RICE- 2 CUPS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

JAGGERY POWDERED- 2 TSP

 

 

FOR TEMPERING

 

OIL- 1 1/2 TBSP

MUSTARD- 1 TSP

PEANUT- 3 TSP

GRAM DAL- 1 TSP

URAD DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES-  2 NOS

CUMIN SEEDS- 1 TSP

METHOD

 

Wash and chop brinjal lengthwise and immerse the chopped brinjal in water and keep it aside.

Soak tamarind in warm water and extract syrup.

In a pan add 2 tsp oil and roast all the ingredients cited under vangi bath ingredients list. Allow the contents to cool and blend to a little coarse powder.

In the same pan add 1 1/2 tbsp oil and fry chopped brinjal and keep it aside.

In the same oil add all the ingredients listed in the 'tempering column'.

Pour the tamarind syrup over the seasoning along with salt,jaggery,  turmeric powder. Boil till the raw smell of the syrup goes off.

Now add in 4 tsp of vangi bath powder,fried brinjal and simmer in mild heat and switch off.

Add cooked rice to the tamarind paste and mix thoroughly till the paste coats well with the rice grains.

Serve with fryums/ chips and raita.

 

 

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