Monday, 19 January 2015

Vaangi Bath / Brinjal Rice !


Vaangi bath / Brinjal Rice is a popular dish of Karnataka and also some parts of Maharashtra.
Cooked rice is mixed with a brinjal/eggplant masala that is made of freshly ground spices.The hero ingrdient is the vaangi bath masala powder and an awesome aroma wafts once you grind this and add to the brinjal and cook. Easy and quick dish and perfect for lunch box.
You can tweak the masala powder quantity based on your spice levels. REduce / increase chiilis, pepper and coriander according to your taste buds.





INGREDIENTS

English
Tamil
Telugu
Hindi
Quantity
Rice
Arisi
Biyyam
Chawal
2 cups (Cooked)
Brinjal(Egg Plant)
Kathirikaai
Vankaya
baingan
10 Nos (Medium)
Onion
Vengayam
Ulli Gadda
Pyaaz
1 (Medium sized)
Green Chillis
Pachai Milagai
Pachi Mirapakayalu
Hari Mirch
3 Nos Slit
Ginger
Inji
Allam
Adrak
1 piece (Julienned)
Garlic
Poondu
Vellulli
Lehsun
3 Pods Crushed
Oil
Ennai
Nune
Thel
2 tblsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1/2 tsp
Mustard
Kadugu
Aavalu
Rai
1/2 tsp
Channa Dal/Urad Dal
Kadala Parupu /
 Ulutham Paruppu
Senaga Pappu /
Mina Pappu
Urad ki dal /Channa Dal
1 tsp
Curry leaves
Karuvepilai
Karivepaaku
Kari patha
1 sprig
Groundnut / Cashewnut
Verkadalai/Mundiri
Verusenaga(Pallilu) /
Jeedi Pappu
Mungfali / Kaju
a fistful
Turmeric Powder
Manjal Thool
Pasupu
Haldi
a pinch
Salt
Uppu
Uppu
Namak
as needed
Asafoetida
Perungayam
Inguva
Hing
a pinch
Lemon Juice
Elumichai Saaru
Nimmakaya Juice
Nimbu ka ras
1 tblsp (Optional)
Clarified Butter(Ghee)
Nei
Neyyi
Ghee
1 tblsp (Optional)
To Dry Roast and Powder (Vaangi Bath Masala Powder)
Cloves
Lavangam
Lavagam
Laung
3 Nos
Cinnamom
Pattai
Dalchina Chekka
Dalchini
1 No
Cardamom
Elakaai
Yelakalu
Elachi
1 No
Star Anise
Anasi Poo
Anasa Puvvu
Star Anise
1 No
Channa Dal
Kadalai Parupu
Senaga Pappu
Channe ki Dal
1 1/2tsp
Urad Dal
Ulutham Parupu
Mina Pappu
Urad Ki dal
1 1/2 tsp
Coriander Seeds
Dhaniya
Dhaniyalu
Dhaniya
1tblsp
Pepper corns
Milagu
Miriyalu
Kali Mirch
1 tsp
Dry Red Chillis
Kainda Milagai
Endu Mirapakayalu
Sukhi Mirch
3 Nos
Sesame Seeds
Ellu
Nuvvulu
Til
1 tsp
Fenugreek Seeds
Vendayam
Menthalu
Methi Dana
1/4 tsp
Coconut shavings or
Dessicated Coconut
Thengai Thuruval
Thurumina Kobbari
Nariyal
2 Tblsp






STEPS
  • Heat a pan and without oil, add the dals, and cloves, cinnamom and cardamom and roast for a minute. 
  • THen add the dry red chills, followed by pepper and fenugreek seeds. Roast them in medium flame until you get a nice aroma.




  • Lastly add the sesame seeds and coconut and roast for few seconds or until coconut started turning brown. Turn off stove, cool them and grind it to a coare powder.
  • Cook rice and let it cool. Let the rice grains be separate.. dont make it mushy.


  • Heat the pan and add 2 tbsp of oil, once hot add the mustard and channa dal/urad dal.
  • THen add jeera, hing and the nuts. Once cashews turn golden brown add onion, garlic, green chillis, ginger and curry leaves.



  • Saute everything together for a minute or so until onions turn soft and transparent.
  • Then add the brinjals and saute them well.


  • Once brinjals are well sauted and almost half cooked, add salt , turmeric and little red chilli powder (optional).
  • Give a nice mix and then add the ground masala powder.



  • Mix well so that brinjal is well coated with the masala. Add litttle water and close the pan and cook for 4 - 5 minutes until the brinjal turn soft and cooked .
  • I added some green capsicums too at this point. It is optional. 



  • Lastly add chopped coriander and turn off stove.
  • Do not overcook the brinjal.. it should not be mashed when mixing with rice.
  • Add the rice to the brinjal masala and mix gently and make sure rice is evenly coated in masala.
  • Squeeze lemon juice and add a tbsp of ghee and mix well.


Serve with raita, papad or fryums. 







Try this simple dish and enjoy it hot .. see you soon with another recipe.

With Love,

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