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Vangibath (Brinjal Rice)

>> Monday, February 14, 2011

vangibhath 1

Happy valentines day to all my viewers. This is my most comfort & tasty rice variety, which I cook very often for my DH lunch box.  I always prepare the vangibath powder & store it in the freezer for a week or more.  It makes my cooking very simple & easy.  Best way to serve this rice is with papads or with raitas as well.  

Ingredients :
  1. Green / purple Brinjal - 100 gms (or eggplant - 1 medium sized)
  2. Basmati rice - 1 cup
  3. Oil - 1 tbsp
  4. Channa dal - 1 tsp
  5. Mustard seeds - 1 tsp
  6. Tamarind pulp -1/2 tsp
  7. A pinch of jaggery
  8. Onion - 1 no
  9. Potato - 1 small sized
  10. Turmeric powder - 1/4 tsp
  11. Vangibhath powder 
  12. Dry coconut powder - 1 tsp
  13. Roasted cashewnuts for garnishing
  14. Salt to taste
For vangibhath powder :
  1. Red chillis - 2 nos (or black pepper corns)
  2. Corriander seeds - 1 tsp
  3. Poppy seeds - 1/4 tsp
  4. Urad Dal - 1 tsp
  5. Channa Dal - 1 tsp
  6. Dry coconut powder - 1/2 tsp
  7. Cinnamon stick - 1 no
  8. Clove - 2 nos
  9. Sesame seeds - 1/4 tsp
  10. 1/4 tsp hing
Dry roast the above ingredients & grind it to smooth powder.

vangibhath 3

Direction to cook :

1.   Cook the rice & allow it to cool.

2.   Meanwhile, heat oil in the pan.   Add channa dal, mustard seeds, finely chopped onions & then cut potato slices.  Cook till tender.

3.   Slice the brinjals in lengthwise & add them to the above mixture.  Add turmeric powder & salt to taste.

4.   Add tamarind pulp & coconut powder.  Cook till brinjals are done.

5.   Now add grounded vangibath powder & a pinch of jaggery.  Add cooked rice & mix them throughly till nicely combined.

6.   Add roasted cashewnuts.

vangibath 2

Serve with papads or raita.

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