Vangi Bath is a delicious South Indian rice dish made with eggplant (called "vangi" in Kannada), rice, and an aromatic spice blend. Here's a basic recipe for making Vangi Bath:
Ingredients:
For the spice blend (vangi bath powder):
2 tablespoons coriander seeds
1 tablespoon urad dal (black gram dal)
1 tablespoon chana dal (split Bengal gram)
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
4-5 dried red chilies (adjust to taste)
½ teaspoon mustard seeds
½ teaspoon black peppercorns
½ inch cinnamon stick
2-3 cloves
2-3 cardamom pods
1 tablespoon desiccated coconut (optional)
For the rice:
1 cup basmati rice (or any long-grain rice)
1 large eggplant (brinjal/aubergine), diced
1 onion, finely chopped
2 tomatoes, chopped
2-3 green chilies, slit lengthwise
1 tablespoon tamarind paste
A few curry leaves
2-3 tablespoons oil or ghee
Salt to taste
Fresh coriander leaves for garnish
Water, as needed
Instructions:
Prepare the spice blend (vangi bath powder):
Dry roast all the spices mentioned for the vangi bath powder in a pan until they turn aromatic and lightly browned. Let them cool down.
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
Cook the rice:
Wash the rice thoroughly and cook it in a rice cooker or on the stovetop according to package instructions. Fluff the cooked rice with a fork and set aside.
Cook the eggplant:
Heat oil or ghee in a pan. Add the diced eggplant and sauté until they turn soft and golden brown. Remove them from the pan and set aside.
Prepare the vangi bath:
In the same pan, add a little more oil if needed. Add mustard seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add chopped tomatoes, slit green chilies, and curry leaves. Cook until the tomatoes turn soft and mushy.
Add the cooked eggplant to the pan and mix well with the onion-tomato mixture.
Add tamarind paste and salt to taste. Mix well and cook for a couple of minutes.
Add the spice blend:
Add the prepared vangi bath powder to the pan and mix well with the eggplant mixture. Adjust the quantity according to your taste preferences. Cook for another couple of minutes to let the flavors meld together.
Combine with rice:
Add the cooked rice to the pan with the eggplant mixture. Gently mix everything together until the rice is well coated with the spices. Be careful not to break the rice grains.
Garnish and serve:
Garnish the vangi bath with freshly chopped coriander leaves.
Serve hot with raita (yogurt dip) or pickle on the side.
Enjoy your flavorful and aromatic vangi bath!
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